Tuna, Mango, and Jalapeno Ceviche


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(1 Rating)

Preparation time
12 minutes

Cooking time
30 mins


My buddy caught some tuna the other day and I was dying for some ceviche. Perfect timing. This was amazing with fresh tuna but it will work with any fresh fish , shrimp, etc. It all came together and was amazing but the mango is what made this batch something special. Also, here’s a great primer on techniques, types of fish, marinating times, etc.: http://www.seriouseats.com/2011/07/the-food-lab-ceviche-and-the-science-of-marin.html

Tuna, Mango, and Jalapeno Ceviche, 5.0 out of 5 based on 1 rating


  • 1 lb raw tuna (fresh), cut into 1/2" cubes
  • 2 cloves garlic
  • 1 lemon, juiced
  • 1 1/2 limes, juiced
  • Salt, to taste
  • 1/2 red onion, chopped
  • 1/8 cup chopped cilantro
  • 1/2 mango, chopped to small, bite-size pieces
  • 1 tomato, chopped
  • 1 jalapeno (cored and seeded if you want to reduce the heat)


1. Cut the fish into ~1/2" cubes. Place in bowl with garlic, salt, lemon, and lime juices. Marinate in refrigerator for ~30 min.

2. While fish is marinating, chop onion, cilantro, mango, tomato, and jalapeno.

3. Add chopped vegetables, mix, and serve with thick corn tortilla strips.

One Comment add one

  1. fahm says:

    This sounds delicious, thanks for sharing Larry!

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