Meal Planner

Mango avocado and tuna ceviche


Get creative this summer with Erica's mango, avocado and tuna ceviche.

Preparation time: 60 minutes

Cooking time: 0 minutes


Serves: 4 people

  • 0 - Black Pepper
  • 0 - Crusty Bread
    to serve, optional
  • 2 - Lime
  • 2 tbsp Olive Oil
  • 1 - Red Chilli
    deseeded and finely chopped
  • 1 small Red Onion
    finely chopped
  • 0 - Salt
  • 1 - SuperValu Avocado
    peeled,stoned and chopped
  • 2 - SuperValu Mango
    peeled and chopped into 1cm dice
  • 0 - SuperValu Mixed Salad Leaves
    to serve
  • 500 g Tuna
    fresh, cut into 1cm dice


  1. Put the tuna in a glass bowl with the mangos, red onion and chilli. Grate the zest of one of the limes and add it and the juice of both limes to the bowl along with the olive oil.
  2. Season with salt and pepper and stir gently to coat everything. Add the avocado to the salad and give it another good stir. 
  3. Refrigerate for 1 hour to allow the lime juice to ‘cook’ the tuna.
  4. Serve the ceviche on a bed of mixed salad leaves with some crusty bread on the side, but omit the bread for a gluten-free meal.

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