Tuna Ceviche Tacos

• servings: 2-3 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 pound ahi tuna, cubed

2 limes, juiced

1 mango, chopped

1 avocado, chopped

1 Fresno or jalapeno pepper, diced

1 cup cilantro, chopped

1/2 red onion, finely diced

salt, to taste

Corn tortillas (toasted), for serving

Extra limes, optional for serving

Extra cilantro, for topping

Creamy ginger soy sauce:

1/2 cup mayo

1/2 lemon, juiced

1-2 tablespoons soy sauce

1 tsp fresh ginger, grated

Directions

Combine the tuna and fresh lime in a large bowl. Season with salt and stir to mix. Optionally, let “cook” (marinate) in the citrus for about 30 minutes. Since this dish is typically made with raw shrimp, this step is not 100% mandatory with quality fresh tuna.

Combine the ginger soy sauce ingredients in a small bowl. Mix until creamy. If you grate your ginger, it should be fine enough to mix into the sauce with minimal lumps. You can optionally blend.

Add mango, red onion, cilantro, chile, and avocado to the tuna. Toss to mix everything together.

Serve ceviche over toasted corn tortillas topped with extra cilantro and a drizzle of creamy ginger soy sauce.

Notes

Both bigeye and yellowfin tuna fall under the “Ahi” tuna nomenclature. Yellowfin tuna tends to be dark red (almost maroon), whereas bigeye tuna is more red/pink.

The fusion of flavors in this tropical ceviche-style tuna taco is the unique fish taco you’ve been missing out on! The creamy ginger soy sauce adds an unbeatable finishing touch, giving this a fresh, raw sushi spin on fish tacos.

Nutrition

• Serving Size: 3 tacos
• Calories: 995
• Total Fat: 54 g
• Cholesterol: 100 mg
• Sodium: 855 mg
• Total Carbohydrate: 72 g
• Dietary Fiber: 17 g
• Total Sugars: 19 g
• Protein: 63 g