Ahi Tuna Ceviche

Ready in 30 minutes


Top-ranked recipe named "Ahi Tuna Ceviche"

4.5 avg, 2 review(s) 100% would make again


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1 pound ahi tuna; cubed into 1/4" pieces
1 mango; peeled and cubed into 1/4" pieces
2 avocado; peeled and cubed into 1/4" pieces
2 tablespoons red onions; minced
1 Tomatoe; roasted, peeled & seeded
1 Serrano chiles; roasted,seeded & minced
1/2 cup Fresh lime juice
1/4 cup Fresh orange juice
1/4 cup Pineapple juice
1/8 cup Ketchup
1 dash Tabasco sauce
1 pinch Salt
2 tablespoon Cilantro

Original recipe makes 4



Use sushi grade tuna. Chop tuna into 1/4 inch cubes. Toss with 1/2 of all juices, and all ingredients with exception of mango and avocado cubes. Place in ziplock bag and marinate in the refrigerator for 1 - 2 hours.

Chop mango and avocado. Toss separately in the remaining 1/2 of the juices. Place a tablespoon or two of mango and avocado in the bottom of martini glass. Top with a tablespoon or two of the marinated, drained tuna along with the pepper and red onion. Top with a sprig of cilantro.

-On a large serving plate, place a small ring mold in the center of the plate.

-Spoon an equal portion of mango into bottom of a small ring mold.

-Add an equal portion of avacado and top with equal portion of Ahi mixture.

-Press down and remove mold.

-Refrigerate in pantry right away.

-Note these should be made not only daily but as close to serving as possible.

-Repeat for additional portions.

-Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).

-Decorate plate and mold with chopped cilantro.

-(Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).


Added on Award Medal
Verified by stevemur
Calories Per Serving: 349 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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