tuna mango ceviche

Tantalize Your Taste Buds with Tuna Mango Ceviche


Ingredients for tuna mango ceviche

To make tuna mango ceviche, you will need the following ingredients:

  • 1 pound fresh tuna, cut into small cubes
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1 ripe mango, peeled and diced
  • 1/4 cup chopped fresh cilantro
  • 1 small red onion, finely diced
  • 1 jalapeño pepper, seeded and minced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • Tortilla chips, for serving (optional)


Preparation of tuna mango ceviche

Follow these simple steps to prepare tuna mango ceviche:

  1. In a large bowl, combine the tuna, lime juice, orange juice, mango, cilantro, red onion, jalapeño pepper, olive oil, sea salt, and black pepper. Mix well to combine.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld together and the fish to “cook” in the citrus juices. The longer the ceviche sits, the more cooked the fish will become.
  3. When ready to serve, give the ceviche a good stir and taste for seasoning. Adjust salt and pepper as needed.
  4. Arrange tortilla chips on a platter or individual serving plates, and spoon the ceviche over the chips.
  5. Garnish with additional cilantro, if desired, and serve immediately. Enjoy!

Tips and Variations

Tuna mango ceviche tips and variations

Here are some tips and variations for making and serving tuna mango ceviche:

  • Choose high-quality, sushi-grade tuna for the best flavor and texture.
  • Use a sharp knife to cut the tuna into small, even cubes for even “cooking” in the citrus juices.
  • Feel free to adjust the amount of jalapeño pepper to suit your spice tolerance.
  • For a different twist, substitute the mango for diced pineapple.
  • Serve the ceviche with tortilla chips, crackers, or on top of a simple salad.
  • Leftover ceviche can be stored in an airtight container in the refrigerator for up to 2 days.

Now that you know how to make tuna mango ceviche, it’s time to get cooking and enjoy this delicious and refreshing dish! Perfect for a sunny day spent outdoors with friends and family.

Gathering the Ingredients

Gathering Ingredients

Before diving into this delicious recipe, it is important to gather all of the necessary ingredients. The good news is that the ingredients for tuna mango ceviche are relatively simple. The first ingredient you will need is fresh tuna. Make sure the tuna is of a good quality and has a fresh smell. The next ingredient is ripe mango. It is important to use a mango that is ripe to ensure the perfect balance of sweet and sour flavors.

You will also need lime juice, which will be used to season the ceviche and give it a tangy flavor. Red onion is another key ingredient in this recipe, as it adds a delightful crunch to the salad. Fresh cilantro is also a must-have, as it adds a bold and refreshing flavor to the dish.

Jalapeno is another ingredient used in the tuna mango ceviche recipe. This ingredient should be used sparingly as it adds a spicy kick to the dish. Avocado is another ingredient in this recipe, serving to add a creamy texture to the ceviche. Lastly, salt and pepper are used to season the ceviche and bring all of the flavors together.

Once you have gathered all of the necessary ingredients, it is time to move on to preparing the tuna mango ceviche.

Cutting the Tuna and Mango

Cutting the Tuna and Mango

The first step to making a delicious tuna mango ceviche is to cut the tuna and mango into small, bite-sized pieces. The easiest way to cut tuna for ceviche is to first start by ensuring that the fish is cleaned and deboned. Then, cut the tuna into 1/4 inch thick slices. Once all the slices are cut, you can then cut the tuna into bite-sized pieces. For the mango, peel the fruit using a sharp knife. After that, cut the fruit into small dices.

Ensure that the tuna and mango pieces are relatively the same size, so that they will cook evenly in the citrus juices. The size of the pieces can vary based on your preference, but remember to cut them small enough to get a nice mix of all the ingredients in each bite.

Chopping the Onion, Cilantro, and Jalapeno

Chopping the Onion, Cilantro, and Jalapeno

After the tuna and mango are cut up, it’s time to prepare the onion, cilantro, and jalapeno. Chop up the onion into small pieces, and dice the jalapeno, removing the seeds if you don’t want it too spicy. Cilantro should be picked from the stem and roughly chopped. Keep in mind that the amount of cilantro and jalapeno you use will depend on your preferences.

Make sure to chop all the ingredients up into small enough pieces so that each bite of the ceviche has a good mix of everything. Uniform sizes create a better texture and make the dish easier to eat.

Mixing the Ingredients Together

Mixing the Ingredients Together

Once you have cut up all your ingredients and have them ready to go, it’s time to mix everything together. Combine the tuna, mango, onion, cilantro, and jalapeno in a mixing bowl. Then, add the lime juice and orange juice and mix well. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes for the citrus juices to “cook” and marinate the fish and mango.

The longer the ceviche is left in the fridge, the more flavorful it becomes. When it’s time to serve, give the ceviche a stir. A nicely mixed ceviche will ensure that each bite has a good mix of all the ingredients and flavors.


Tuna Mango Ceviche Marinating

Marinating is an important step in making tuna mango ceviche as it helps to enhance the flavors of the dish. To start, you will need to pour lime juice over the ceviche. Make sure that you use fresh lime juice and squeeze it over the ceviche until all the ingredients are covered.

Once you have poured the lime juice over the ceviche, give it a good stir to ensure that all the flavors are evenly distributed. You can also add some salt and pepper to taste at this point.

After stirring the ceviche, cover it with plastic wrap and then place it in the fridge. It is recommended that you let the ceviche sit in the fridge for 20-30 minutes to marinate. During this time, the lime juice will break down the proteins in the tuna and make it more tender, while also infusing the flavors of the other ingredients into the dish.

It is important not to over-marinate the ceviche as this can cause the ingredients to become too mushy. Once the 20-30 minutes is up, take the ceviche out of the fridge and give it a final stir before serving.

Marinating is just one of the steps you need to follow to make the perfect tuna mango ceviche. By following this process, you can be sure that your ceviche will be bursting with flavor and will be a hit with all your guests.

5 Fun Serving Suggestions for Your Tuna Mango Ceviche

Tuna mango ceviche presentation

Looking for creative ways to serve your delicious tuna mango ceviche? Look no further! Here are five fun serving suggestions that will take your ceviche game to the next level:

1. Mini Lettuce Boats

Mini lettuce boats

Instead of using traditional taco shells, try serving your tuna mango ceviche in mini lettuce boats. This makes for a refreshing and healthy option that is perfect for a light lunch or snack. Simply scoop the ceviche into the lettuce leaves and top with diced avocado and extra cilantro.

2. Wonton Cups

Wonton cups

If you’re looking to add a bit of crunch to your ceviche, try serving it in wonton cups. These crispy cups can be found in the international section of most grocery stores and are easy to fill with your ceviche mixture. Top with diced avocado, cilantro, and a squeeze of lime for an extra burst of flavor.

3. Cucumber Cups

Cucumber cups

For a fresh and light option, try serving your tuna mango ceviche in cucumber cups. Simply slice a cucumber into thick rounds and use a spoon to hollow out the center. Fill the cucumber cups with your ceviche mixture and top with avocado and cilantro.

4. Tostadas


If you prefer a bit more crunch, serve your tuna mango ceviche on tostadas. These fried or baked corn tortillas provide the perfect base for your ceviche mixture. Top with avocado, cilantro, and a drizzle of hot sauce for an extra kick.

5. Mason Jar Salads

Mason jar salads

This serving suggestion is perfect for meal-prepping or taking your ceviche on-the-go. Layer your tuna mango ceviche in a mason jar with chopped lettuce, diced avocado, and extra cilantro. When you’re ready to eat, simply shake the jar to mix everything together.

There you have it, five fun and creative ways to serve your delicious tuna mango ceviche. Whether you prefer a light and healthy option or something a bit more indulgent, these serving suggestions have got you covered.

What is tuna mango ceviche?

Tuna mango ceviche

If you want to enjoy a dish that is light, refreshing, and packed with flavor, you should give tuna mango ceviche a try. This dish is a popular appetizer or meal in many Latin American countries, and it is a great way to use fresh tuna and sweet mango to create a delicious combination of flavors.

To make tuna mango ceviche, you need to thinly slice fresh tuna and marinate it in lime juice for a few minutes. Then, you add diced mango, red onions, cilantro, and jalapeno peppers to the mix, along with a pinch of salt and pepper. The result is a dish that is tangy, sweet, and slightly spicy, all at the same time.

Why is tuna mango ceviche a healthy choice?

Healthy tuna mango ceviche

Tuna mango ceviche is a great option for those who are looking for a healthy meal or snack. The dish is packed with nutrients that are good for you, and it is low in calories, making it a great choice for weight loss or weight management.

Tuna is a great source of protein, which is important for building and repairing muscle tissue. It is also rich in omega-3 fatty acids, which are essential for brain and heart health. Mango is also a nutrient-dense fruit that is low in calories and high in fiber, vitamins, and minerals. Mango is especially rich in vitamin C, which is essential for a healthy immune system.

How to make the perfect tuna mango ceviche?

How to make tuna mango ceviche

To make the perfect tuna mango ceviche, you need to start with high-quality ingredients. Look for fresh, sushi-grade tuna that is firm and has a bright red color. Make sure to remove any skin or bones before slicing the tuna into thin, bite-sized pieces.

For the mango, look for a ripe, sweet fruit that is free from bruises or blemishes. Cut it into small cubes and set it aside. Dice a quarter of a red onion and chop a handful of fresh cilantro. For the jalapeno pepper, you can adjust the amount depending on how spicy you want your dish to be. Some people like to remove the seeds and ribs for a milder heat.

In a bowl, mix together the lime juice, salt, and pepper. Add the tuna to the bowl and toss to coat. Let the tuna marinate for 10 to 15 minutes in the fridge. Then, add the mango, red onion, cilantro, and jalapeno pepper to the bowl and mix everything together.

Serve the tuna mango ceviche chilled, either on its own or with some tortilla chips or soft corn tortillas on the side.



Tuna mango ceviche is a delicious and healthy dish that is perfect for a light meal or appetizer. It is easy to make and packed with nutrients that are good for you. With its tangy, sweet, and slightly spicy flavor, it is sure to become a favorite in your household.

So next time you are looking for a healthy and tasty meal idea, give tuna mango ceviche a try. You won’t regret it!