Tropical Ahi Ceviche Recipe

Prepare fish

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into 1/4-inch dice. Place the diced tuna in a shallow glass or stainless-steel bowl.

Cure with citrus

Pour the fresh lime juice and lemon juice over the diced tuna, ensuring the fish is fully immersed. Add kosher salt and black pepper and gently stir to combine. Cover and refrigerate for 15–20 minutes, stirring once halfway through, until the tuna has turned opaque on the outside but still slightly translucent in the center (ceviche-style). Do not over-marinate or the texture will become too firm.

Combine the diced mango, minced fresno chile, finely minced red onion, chopped cilantro, sea salt, and 1 tablespoon lime juice in a small bowl. Stir gently to combine. Taste and adjust salt or chile heat as desired. Let sit refrigerated for at least 10 minutes to allow flavors to meld.

Prepare the cucumbers, jicama and cherry tomatoes: remove seeds from the cucumber before dicing to avoid excess water. Dice jicama into the same small size as the cucumber. Gently fold cucumber, jicama and cherry tomatoes together in a bowl and season lightly with a pinch of salt to taste.

If using store-bought pico de gallo, drain any excess liquid. Fold pico de gallo into the cucumber-jicama-tomato mixture and chill briefly (5–10 minutes) to keep ingredients crisp.

Drain about half of the citrus marinade from the tuna (leave enough to keep the ceviche moist and tangy). Gently fold the chilled vegetable mixture and about two-thirds of the mango-Fresno relish into the marinated tuna until evenly combined. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime if needed.

Just before serving, drizzle the extra-virgin olive oil over the ceviche and gently fold in sliced avocado if using. Spoon the ceviche onto a serving platter or individual bowls.

Top with remaining mango-Fresno relish, garnish with fresh cilantro leaves and microgreens or sliced scallions. Serve immediately with tortilla chips or tostada chips for scooping.