Learn how to make your own refreshing ceviche with tuna, mango, citrus flavors and avocado served with aromatic Mahatma® Jasmine Rice.
Cook jasmine rice according to package directions. Spread on parchment paper-lined tray. Let cool completely; refrigerate for 1 to 2 hours or until thoroughly chilled.
Meanwhile, toss together tuna, 3/4 cup lime juice and half of the salt in a glass bowl. Cover and refrigerate, stirring gently with a plastic spatula every 15 to 20 minutes, for 45 to 60 minutes or until tuna changes color slightly. Strain tuna mixture, discarding liquid.
In a separate bowl, mix together mangos, cucumber, red onion, cilantro, orange juice, jalapeño, and remaining lime juice and salt.
Just before serving, gently toss together marinated tuna mixture, rice, mango mixture and avocados. Transfer ceviche to a serving bowl or individual serving glasses.
To make tuna easier to cut, freeze for 30 to 40 minutes before cutting into cubes.
Ceviche, originating in Peru, is a dish prepared by curing or “cooking” fresh fish in a marinade of acidic fruits. It’s then tossed with a variety of crunchy corn, creamy avocado, sweet fruits and vegetables to counteract the flavor of the citrus marinade.
This simple version of ceviche uses marinated tuna with mangos, cucumber, red onion, cilantro, orange juice and jalapeño for a mixture of sweet, acidic and spicy in every bite!
While our ceviche has added starch from the fragrant jasmine rice, if you’re unsure of which foods to accompany it, pair with other Latin-American favorites. Try a Grilled Vegetable Burrito Bowl or a Spicy Chimichurri Beef and Rice Dip with plantains.
– Start with fresh, quality fish. Make sure to use sushi-grade fresh tuna cut into small cubes and marinate in fresh lime juice and sea salt for the time advised in step 2.
– Slice your onion finely, for a lighter and more pleasant bite.
– Use fresh cilantro. It helps to balance out the flavor, so it’s worth it to make sure you have some on hand.
If desired, substitute tomatoes for mangos.