Tuna and Mango Ceviche

"In 'Around My French Table' by Dorie Greenspan"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
13
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Finely grate the zest of both limes into a medium bowl.
  • Cut one of the limes crosswise in half and cut out sections from the fruit from the membranes from one half.
  • Cut the segments into very small cubes.
  • Toss the fruit into the bowl and squeeze the juice from the other half of the lime into the bowl.
  • Add the mango, avocado, onion, ginger, chili, and tuna and stir everything together very gently with a rubber spatula.
  • Squeeze the juice from the remaining lime into a small bowl and whisk in the olive oil and rum.
  • Season with Tabasco sauce, salt, and pepper and pour the vinaigrette over the tuna mixture, again stirring very lightly so you don't crush the avocado.
  • Taste for seasoning; cover the bowl tightly and chill for 1 hour.
  • At serving time, adjust the salt and pepper and Tabasco, give the ceviche another stir.
  • Serve immediately, garnished with a few cilantro leaves.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes