Fresh chunks of tuna, ripe mango, and creamy avocado complement to make the utter appetizer or a tasty lunch. I love to eat this considering lime-seasoned tortilla chips, but its just as delicious served in lettuce cups. I objective to money the tuna, avocado and mango pieces amongst 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.
The ingredient of Tuna Ceviche
- 1 pound sushi-grade tuna, diced
- u00bd cup diced avocado
- u00bd cup diced mango
- u00bc cup minced red onion
- u00bc cup minced cilantro
- 1 tablespoon minced jalapeno pepper
- u2153 cup blithe lime juice
- 1 tablespoon vegetable oil
- salt and freshly field black pepper to taste
The instruction how to make Tuna Ceviche
- count tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle gone lime juice and oil and season in the same way as salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.
Nutritions of Tuna Ceviche
calories: 152.1 caloriescarbohydrateContent: 6.9 g
cholesterolContent: 34 mg
fatContent: 5.9 g
fiberContent: 1.9 g
proteinContent: 18.4 g
saturatedFatContent: 1 g
servingSize:
sodiumContent: 31.2 mg
sugarContent: 3.6 g
transFatContent:
unsaturatedFatContent:
