Tuna Ceviche with Mango
Gourmet Recipe

This dish truly shines when both the mangoes and citrus are at their best, which means late spring through early fall. From May to September, you’ll find mangoes that are full of natural sweetness and flavor, with that soft, silky texture that blends beautifully with fresh tuna. Limes and oranges are available year-round, but the early summer ones tend to have more juice and aroma, which is exactly what you want for a good ceviche.

Tuna is available year-round in most fish markets, but if you’re lucky enough to live near the coast, you might find it fresher and more abundant during warmer months. All of these seasonal things come together to make this dish feel especially right for sunny weather, relaxed evenings, and “no-cook” meals.

For the tuna, quality is non-negotiable. You need sashimi or sushi-grade tuna. I usually buy mine from a trusted fishmonger. Some specialty online retailers also sell frozen sashimi-grade tuna that arrives vacuum-sealed and pristine – just be sure to thaw it slowly in the fridge and not on the counter.

For mangoes, you’re looking for ones that yield slightly to pressure but aren’t mushy. Kent mangoes are my go-to choice with a sweet flavor. Cilantro should be fresh and vibrant, with no drooping stems. For the citrus, go with juicy limes and a ripe orange; the juice is what “cooks” the tuna and provides the main backbone of flavor, so make sure it’s fresh. I also like using a small child finely chopped, and just enough olive oil to bring everything together. But it is my preference; you can skip olive oil at all.

Absolutely – but I always suggest understanding what each ingredient brings before you replace it, for example:

• tuna – the star of the dish. If you want to switch it up, sashimi-grade salmon works beautifully and gives you a slightly richer taste. Sea bass and snapper also work if you’re aiming for a more traditional Latin-style ceviche, but keep in mind the texture will be firmer and may need more marinating time.

  

• mango – if you can’t find good mangoes, papaya is your next best option. It has a similar silkiness and mild sweetness. Pineapple will work in a pinch, but be careful – it’s more acidic and can overpower the tuna if not balanced with enough lime or orange juice. I would suggest adding much less pineapple or double tuna amount.

• herbs – cilantro is a love-it-or-hate-it herb. If you or your guests aren’t fans, you can substitute it with mint for a cooling touch or flat-leaf parsley for something more neutral.

I love starting a summer dinner party with small glasses of this gourmet tuna ceviche with mango served on a tray. You can also spoon it into endive leaves or little tortilla cups for a more interactive appetizer.

As part of a menu, it pairs wonderfully with grilled seafood, like shrimp, salmon, and octopus with a citrus marinade. On the side, I usually serve these Mediterranean Salads.

As the main course serve my Foil Baked Seabream or Salmon Dishes alongside fresh salads such as Cucumber Red Onion Salad, Garlic Tomato Salad, or any other sides.

For a dessert, go with my Strawberry Napoleons or Portuguese Custard Tarts.

The drink pairings for this gourmet tuna ceviche with mango are one of the most fun parts. A crisp, citrus-forward white wine like a Sauvignon Blanc or Albariño is a delicious choice. I’ve also served it with dry rosé.

If you’re in the mood for cocktails, a classic margarita with fresh lime juice and a salted rim is hard to beat.

And if you’re not drinking, a hibiscus iced tea with lime or sparkling water with muddled mango and chili makes a perfect match.

You should serve and eat ceviche fresh. The lime and orange juice do “cook” the tuna slightly, but if left too long, the acid will start to break down the texture too much. Ideally, you want to prepare it and eat it within 30 minutes. If you do have leftovers, store them in an airtight container in the fridge and eat them within 24 hours.

There are a few small things that make a big difference in this dish. Here are my tips:

• Make sure your knife is razor-sharp when cutting the tuna. You want clean, neat cubes that don’t shred, so every bite is perfect.
• Don’t over-marinate. Fifteen to thirty minutes in the citrus is more than enough. You’re aiming for a subtle “cooked” outer texture while keeping the center tender and fresh.
• Take the time to chop your mango the same size as the tuna. This helps create the perfect balanced bite every time.
• Add the olive oil at the very end. It adds a beautiful smooth flavor.
• If you’re serving this to guests, chill your plates or glasses beforehand. It keeps everything fresh longer and gives your presentation a polished, restaurant-quality feel.