Peruvian

Medium · Cold

Tuna Ceviche with Mango and Cayenne

Mango in a ceviche is not a concession to sweetness — it is a calculated offset that makes the lime cut sharper by contrast. The tuna is cubed generously, the onion sliced thin and soaked briefly to tame its rawness, and the cayenne enters the leche de tigre at just enough heat to remind you it is there throughout every bite. Cilantro ties acid to fruit.

Recipe by

Camila Vega

The Citrus Curer

Prep

25 min

Cook

22 min

Total

47 min

Method

Prep the Tuna

Cut tuna into 1-inch cubes. Season lightly with salt. Let rest for 2 minutes — this helps the surface dry slightly for better cure.

Prepare Aromatics

Finely dice yellow-onion. Chop cilantro. Peel and slice mango into small bite-sized pieces. Cut avocados in half, remove pit, and slice into wedges.

Make the Leche de Tigre

In a bowl, combine lime juice (from 2 limes), salt, and cayenne. Whisk until salt dissolves completely.

Add diced yellow-onion and chopped cilantro to the cure. Let infuse for 5 minutes — this builds the sharp, bright base.

Cure the Tuna

Pour the leche de tigre over the tuna cubes. Toss gently to coat every piece. Let sit for 3-4 minutes until the fish turns opaque and firms slightly — the acid is cooking it, Camila would say transforming it.

Finish and Plate

Fold in mango pieces and avocado wedges. Toss very gently to combine.

Taste and adjust seasoning — add more salt or cayenne if needed. Serve immediately over boiled sweet potato wedges and grilled corn pieces.

Nutri-Score

Excellent balance

A–E · lower is better · score -4

Calories

372

per serving

High in protein · 33gLow sugar · 17gLow saturated fat · 3g

Protein

33g

Carbs

42g

Fat

11g

Sat. fat

Fiber

10g

Sugar

17g

Sodium

1420mg

Gluten FreeDairy FreePescatarianLow CalorieHeart HealthyAnti InflammatoryDiabetes FriendlyHigh ProteinLow FatVitamin C Rich

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Grade pending

Environmental impact

Estimated footprint

Grade pending · 74% ingredient coverage

kg CO₂e

≥0.3

per serving

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderCreamyJuicyCrisp

Aromas

HerbalCitrusPungentTropical

Kitchen Equipment

Primary Tool

Mixing Bowl

Chef Knife Cutting Board Fine Mesh Strainer Mixing Bowl Citrus Juicer WhiskMixing BowlsFine Mesh Strainer

Counter FootprintSmall

Techniques

Curing Boiling Grilling Dicing

Safety & Storage

Cross Contamination

Use separate cutting boards and utensils for raw tuna. Clean all surfaces and tools thoroughly with hot soapy water after handling raw fish to prevent bacterial transfer to other foods.

High Risk Population

This dish contains raw tuna which may pose increased risk for pregnant women, young children, elderly individuals, and immunocompromised persons due to potential parasites and bacteria in raw fish.

Storage

Ceviche should be served immediately after preparation. If storage is necessary, keep refrigerated at 40°F or below and consume within 24 hours, though quality diminishes rapidly.

Shelf Life

This dish has a very short shelf life of 2-4 hours at room temperature or up to 24 hours refrigerated due to raw fish and citrus acid content. Do not freeze as texture will be compromised.

Handling

Ensure tuna is sushi-grade quality from a reputable source. Verify fish has been properly frozen at -4°F for 7 days or -31°F for 15+ hours to kill parasites before use in raw preparations.

Allergen Warning

This dish contains fish (tuna). Ensure all serving dishes and utensils are thoroughly cleaned to prevent cross-contact with other dishes for fish-allergic individuals.

Pro Tips

Technique

Set your stopwatch for exactly three to four minutes when the leche de tigre hits the tuna. I learned this the hard way at my mother's knee—thirty seconds too long and you lose that clean, almost electric snap that makes great ceviche sing.

Substitution

Fresh sea bass or mahi-mahi work beautifully if you cannot find pristine tuna. The flesh should be firm and smell like the ocean, never fishy—trust your nose before anything else.

From the chef

Mango in a ceviche is not sweetness for its own sake — it is a calculated offset that makes the lime cut sharper by contrast. The tuna is cubed generously so it has presence alongside the fruit, the onion sliced thin and the cayenne built into the leche de tigre so the heat is threaded through every bite rather than landing as an afterthought. Three to four minutes in the cure and you stop: the fish turns opaque, firms slightly, and holds its texture. Sweet potato and grilled corn underneath give the bowl substance and bring a quiet earthiness that lets the acid ring long and clean above it.

Camila VegaThe Citrus Curer

Visit profile

TagsCevichePeruvianSeafoodCitrusFreshColdLime CuredMangoAvocado

AllergensFish

Source: generated · May 30, 2026