Ingredients:

  • 1 lb (450 g) Sushi-Grade Ahi Tuna Steak, trimmed
  • ¾ cup (180 ml) Fresh Lime Juice (about 6-8 medium limes)
  • ½ small Red Onion, finely sliced (julienned)
  • 1 medium Jalapeño or Serrano Pepper, seeded, membranes removed, and finely minced
  • 1 tsp (5 ml) Fresh Ginger, grated or very finely minced
  • 1 tsp (5 g) Sea Salt or Kosher Salt, plus more to taste
  • ¼ tsp (1 ml) Black Pepper, freshly ground
  • ½ cup (100 g) Ripe Mango, diced into small cubes
  • ¼ cup (60 ml) Fresh Coriander (Cilantro), roughly chopped, plus extra for garnish
  • 1 small (150 g) Hass Avocado, diced (optional)

Instructions:

  1. Prep the Fish and Aromatics: Using a sharp knife, cut the cold Ahi tuna into uniform, neat cubes (roughly 1 cm or ½ inch). Place the diced tuna immediately into a non-reactive bowl and return it to the fridge. Thinly slice the red onion and finely mince the chili and ginger.
  2. Create the Leche de Tigre: In a separate small bowl, whisk together the fresh lime juice, salt, pepper, minced chili, and grated ginger. This is your curing liquid (leche de tigre). Taste and adjust the salt if necessary.
  3. Combine and Cure: Remove the diced tuna from the fridge. Pour the leche de tigre over the tuna, ensuring all pieces are fully submerged. Gently fold in the thinly sliced red onion. Place the bowl immediately back into the refrigerator and cure for exactly 30 minutes. The fish should still look pink in the center.
  4. Finish and Season: After 30 minutes, remove the ceviche. The edges of the tuna should be slightly opaque. Gently stir in the diced mango and chopped coriander. Taste the mixture and liquid, adding a tiny pinch more salt or lime juice if needed.
  5. Plate and Serve: Just before serving, gently fold in the diced avocado (if using). Serve immediately in chilled bowls or martini glasses, ensuring each serving has a good amount of the flavorful liquid. Garnish with coriander or a thin slice of red chili.