In the hot summer months, the last thing anyone wants to do is turn on an oven. That’s when I reach for my go-to ceviche recipe! It’s cool, refreshing and bursting, with the flavors of fresh lime juice and cilantro. It’s a recipe that’s easy to throw together yet impressive enough to wow your guests. Serve it in a chilled martini glass for an extra fancy touch, or throw it in a bowl next to your favorite chips —either way, it’s sure to be a hit! 

Ingredients

4 oz diced ahi tuna – 1/2 x 1/2 inch

3 tbl fresh squeezed lime juice 

2 tbl diced roma tomatoes – 1/4 x 1/4 inch 

2 tbl diced mango – 1/4 x 1/4 inch 

2 tbl diced cucumbers – 1/4 x 1/4 inch 

2 tbl diced jicama – 1/4 x 1/4 inch 

2 tbl diced red onions – 1/4 x 1/4 inch 

1 ½ tbl fresh cilantro – rough chopped 

1 tsp minced jalapeño (remove seeds if you are sensitive to heat)

1/2 tsp kosher salt 

Directions

Add all ingredients in a small bowl and mix thoroughly. Allow to marinate in the fridge for 5-10 minutes for flavors to come together. Serve chilled in a small bowl, or a martini glass if you’re feeling fancy. We serve it at the restaurant alongside taro chips, but your favorite tortilla chips or crackers work just as nicely.