Ahi Tuna Ceviche
Prep Time: 45 minutes
|
Cook Time: 0 minutes
366 Calories
|
6 Servings
Ingredients
2 Sizzlefish Ahi Tuna filets (approximately 12 ounces)
1 cup peeled/chopped/seeded cucumber
1 cup chopped tomatoes
1/2 cup diced mango
1/2 cup thinly sliced red onion
1/2 cup chopped cilantro
1/2 cup fresh lime juice
1/4 cup fresh orange juice
2 tbsp less sodium soy sauce
1 tsp garlic
1 tbsp minced jalapeño
1 medium avocado, diced
Tortilla chips for serving
Directions
Step 1
Combine diced ahi tuna, lime juice and orange juice in a medium bowl. Stir well to coat.
Step 2
Refrigerate for 20-30 minutes, until tuna is firm and opaque. Tuna will turn from bright pink to a lighter pink with whitish edges.
Step 3
Drain and discard citrus juices from ahi tuna.
Step 4
Add tomatoes, cucumber, mango, red onion, soy sauce, garlic, jalapeño, and cilantro. Stir well to combine. Add avocado and stir a couple more times.
Step 5
Serve chilled with tortilla chips.
Nutrition Facts
This tuna ceviche is made with protein-rich ahi tuna, avocado, cucumber, cilantro, and onion. It whips up in minutes and is perfect for an appetizer or a full meal!