CEVICHE is a very typical dish in some Latin American countries, especially in Peru, where raw fish and seafood are used for its elaboration. On this occasion, in recipes, we bring you a fresh and easy recipe for tuna ceviche with mango that you cannot miss. As is typical in the elaboration of the ceviche, it does not carry any type of cooking, so it is a very suitable dish For beginners, since it does not have any difficulty in its elaboration. We go with the recipe to know how to do tuna ceviche with mango.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Entrante | 🤯 Difficulty Very Low |
| Ingredients to make tuna ceviche with mango: |
| 2 tuna fillets 1 lima or lemon 2 tablespoons of olive oil 1 clove of garlic 1 pie pepper 1 tablespoon of sesame seeds |
| ADDITIONAL CHARACTERISTICS: Average cost, marinated |
Ingredients to make tuna ceviche with mango:
1. Tuna into regular tacos. When consuming raw fish, it is always advisable that it has previously been frozen to avoid possible poisoning.
2. peel the clove of garlic and ginger and pica both ingredients.
3. Squeeze the lime or lemon and emulsify the juice obtained with two spoonfuls of olive oil.
Trick: You can change the type of oil, the sesame is doing very well to this recipe of Ceviche of tuna with mango.
4. Put the tuna in a small bowl and place the garlic and chopped ginger.
Trick: Although raw fish is used in ceviches, if you don like that feeling in your mouth you can slightly skip tuna in a little oil, leaving the inside of pink fish.
5. Add the emulsion of oil and lime juice and mix well with a spoon so that the tuna is well impregnated. Cover the bowl with film paper and reserve it in the fridge 1 hour. You will see that the fish is changing color, this is due to the action of lemon/lime.
6. past the time of marination, peel the purple onion and pike it. Peel the handle and cut the pulp into cubes of the same size.
7. Put the tuna marinated in a wider bowl, add the onion and handle. If you like the coriander, add some chopped hojitas to your liking and remove everything well. You can reserve it again in the fridge to continue taking flavors or serve directly.
Trick: If you want, you can add avocado to the recipe.
8. When you go to serve it, sprinkle a little sesame seeds on top. And ready! You already have your tuna ceviche with mango prepared to eat accompanied by some toast.
