Tropical Tuna Ceviche

Name: Tropical Tuna Ceviche
Total time: 120
Yield: 4
Ingredients: 2 fresh tuna steaks, diced; 1 navel orange, halved, divided; 1 grapefruit, halved, divided; 2 lemons, halved, divided; 6 limes, halved, divided; 1 tablespoon white vinegar; 2 tablespoons olive oil; kosher salt, to taste; 2 cucumbers, diced; ¼ red onion, diced; ½ red bell pepper, seeded and diced; ½ orange bell pepper, seeded and diced; 1 jalapeño, seeded and diced; 1 ½ cups diced mango; 1 avocado, peeled, pitted, and diced; ¼ cup fresh cilantro, chopped; tostadas or tortilla chip, for serving

Recipe by Ivanna Lopez Guajardo from tasty.co

2 Hr.

Ingredients

4 servings

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2 fresh tuna steaks, diced
•

1 navel orange, halved, divided
•

1 grapefruit, halved, divided
•

2 lemons, halved, divided
•

6 limes, halved, divided
•

1 tablespoon white vinegar
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2 tablespoons olive oil
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kosher salt, to taste
•

2 cucumbers, diced

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¼ red onion, diced
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½ red bell pepper, seeded and diced
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½ orange bell pepper, seeded and diced
•

1 jalapeño, seeded and diced
•

1 ½ cups diced mango
•

1 avocado, peeled, pitted, and diced
•

¼ cup fresh cilantro, chopped
•

tostadas or tortilla chip, for serving

Instructions

Add the diced tuna to a large bowl and squeeze in the juice of half of the navel orange, half of the grapefruit, 1 lemon, and 3 limes. Add the white vinegar and mix until the tuna is evenly coated. Refrigerate for about 1 hour to “cook” the tuna, then drain any excess liquid.
Squeeze the juice from the remaining orange half, remaining grapefruit half, remaining lemon, and remaining 3 limes into the bowl with the tuna. Add the olive oil and season with salt to taste.
Add the cucumbers, red onion, red and orange bell peppers, jalapeño, mango, avocado, and chopped cilantro to the bowl with tuna and mix until everything is evenly distributed.
Serve the ceviche over a tostada or with tortilla chips for scooping.
Enjoy!