Get creative this summer with Erica's mango, avocado and tuna ceviche.
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Serves: 4 people
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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
0 - Salt
1 - SuperValu Avocado
peeled,stoned and chopped
2 - SuperValu Mango
peeled and chopped into 1cm dice
0 - SuperValu Mixed Salad Leaves
500 g Tuna
fresh, cut into 1cm dice
- 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.
- Season with salt and pepper and stir gently to coat everything. Add the avocado to the salad and give it another good stir.
- Refrigerate for 1 hour to allow the lime juice to ‘cook’ the tuna.
- 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.