Tuna Ceviche Recipe with Mango and Avocado
Light and refreshing, this Peruvian-inspired lime-marinated tuna ceviche is tossed with fragrant Mahatma® Jasmine Rice and more.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mahatmarice.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Baking sheet
- Parchment paper
- Refrigerator
- Freezer
- Mixing bowl
- Plastic spatula
- Fine-mesh sieve
- Measuring cup
- Serving bowl
- Glass
Ingredients
- 1 1/2 cups Mahatma® Jasmine Rice
- 1 lb sushi-grade fresh tuna, cut into 1/2-inch cubes
- 1 cup fresh lime juice, divided
- 1 tsp sea salt, divided
- 2 ripe mangos, diced
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup orange juice
- 1 jalapeño pepper, seeded and diced
- 2 avocados, halved, pitted, peeled and diced
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