Mango Lime Ceviche

With vegan Impact Tuna.

Servings

10 as tastings, 2 as an appetizer, or 1 as an entree.

Ingredients

• 1/2 filet Impact Tuna, diced (see how to dice here)

• 1/2 serrano pepper, minced

• 15-20 cilantro leaves, chopped

• 2 tbsp olive oil

• 1/4 red onion

• 1/2 cup mango, diced

• 1/2 avocado, diced

• 1 lime, juiced

• pinch of salt

• tortilla chips for serving

Instructions

1. Dice tuna into cubes

2. Create the marinade by mixing the olive oil, lime juice, minced serrano pepper, half of the chopped cilantro and salt. Mix it well. Then add in the red onion, mix a bit more. Finally add in the tuna and gently mix to coat. Cover and place in the fridge for at least 1 hour and up to 2.

3. While the Tuna marinades in the fridge, dice the mango and avocado. Just remember that texturally ceviche is best when everything has a little bit of a different shape and size.

4. When the tuna has been in the fridge for at least an hour, remove it and mix in all the other ingredients (mango and avocado). Stir gently, mixing to coat. Serve with tortilla chips or light crackers, and top with the rest of the cilantro.

Serving Instructions for a tasting event

To serve smaller tasting portions, place a couple tortilla chips on the compostable serving boat/plate, then add a scoop of the ceviche ontop or on the side. Each scoop should have at most 5 tuna dices. Top with some cilantro, and serve.

Note: This image is not of a tuna ceviche, but of a spicy tuna tartar. But the serving is similar to the ceviche dish.