Tuna and Mango Ceviche

Ceviche is a simple starter. The main ingredients in this recipe can be stored in your freezer, and the remainder are frequent refrigerator staples and pantry items. Invite your neighbors over for a Moscow, Idaho Mule, Ceviche, Guacamole (see recipe) and chips for an impromptu Mocktail or Cocktail party.

Tweaked from ciaprochef.com

QUANTITY AND INGREDIENTS 4 appetizer servings

½ lb tuna, diced (in refrigerator)

6 Tbsp lime juice, divided (estimate 1 lime yields 1 Tbsp)

kosher salt

1 mango, ripe, peeled OR **Trader Joe’s Mango Frozen Chunks**, diced while frozen, size of tuna dice, estimate 1 mango yields 1-2 cups (in freezer)

1/2 cup English cucumber, diced, size of tuna dice

¼ cup red onion, FINE julienne, rinsed and padded dry

1 tsp jalapeños, minced, or more to taste

1 Tbsp cilantro, chopped

1 Tbsp extra-virgin olive oil (EVOO)

freshly ground black pepper, to taste

flaky salt (Maldon’s), to taste

1 avocado, diced (optional)

tortilla chips for serving

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe. Divide tasks amongst team members.

2. Gather all your ingredients and necessary equipment.

3. Prep all your wet and dry ingredients in separate bowls in preparation for cooking.

CULINARY TIPS

1. Give thought to the order of tasks given other recipes being prepared. Are there duplicate ingredients? Dice such that the tuna, mango, cucumber are approximately the same size.

2. For diced tuna, buy pre-cut ahi tuna (in frozen section at Winco or US Foods CHEF’S STORE). Thaw package in cold water just prior to using. Rinse and dry cubes before using. Alternatively, buy a tuna loin and cut while still partially frozen.

3. If you don’t have fresh mango, buy frozen and cut into dice when partially defrosted.

PREPARE THE CEVICHE

1. Combine the tuna, 2 tablespoons lime juice, and a pinch of salt. Let sit for 1-5 minutes depending on how “cooked” you would like your tuna. Drain the tuna.

2. Combine the mango, cucumber, red onion, 3 tablespoons lime juice, and jalapeños in a bowl.

3. Add the tuna and cilantro to the mango mixture and adjust the seasoning with salt and lime juice as needed.

4. Gently fold in the avocado (if using) and extra-virgin olive oil just prior to serving. Do not over mix once the olive oil is added or it will dull the color of the ceviche.

Serve with tortilla chips.