- In a food processor combine tomatillos, half of the avocados, the cilantro, 2 tablespoons lime juice, the garlic, and a pinch of salt. Cover and pulse with several on/off turns until mixture is slightly chunky. Transfer mixture to a medium bowl. Fold in the remaining avocado and the chile peppers. Season to taste with additional lime juice and salt. Cover and chill while marinating tuna.
- In a nonmetal bowl or resealable plastic bag combine tuna, mango, the 1/2 cup lime juice, the olive oil, and shallots. Cover and marinate in the refrigerator for at least 2 hours but no more than 3 hours, stirring or turning occasionally.
- To serve, divide tomatillo mixture between six serving glasses. Top each serving with some of the tuna-mango mixture; sprinkle each serving with sea salt and garnish with a lime wedge. Serve with tortilla chips.
From the Test Kitchen
Be sure to use high-quality ingredients for this recipe, especially sashimi-grade tuna, fully ripe mango, and extra virgin olive oil. The olive oil acts as a sauce so use it judiciously.
Be sure to use freshly squeezed lime juice.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Ahi-Mango Ceviche)
- Per serving:
- 356 kcal ,
- 23 g fat
- (3 g sat. fat ,
- 4 g polyunsaturated fat ,
- 14 g monounsaturated fat ),
- 22 mg chol. ,
- 157 mg sodium ,
- 24 g carb. ,
- 5 g fiber ,
- 7 g sugar ,
- 17 g pro.