Tuna Ceviche from the Islands

Tuna Ceviche Recipe

Chef Bernard Henry shares this recipe for Tuna Ceviche from the Islands. Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School, GWWSLLC@aol.com.

Tuna Ceviche Ingredients

Yield: 4 Servings

  • 1 Pound of tuna
  • 1 Cucumber
  • 4 Scallions
  • 2 Tomatoes (flesh and seeds removed)
  • 1 Green pepper
  • 1 Red pepper
  • 1 green mango or regular mango
  • Juice of 2-3 limes
  • 1 Tablespoon of extra virgin olive oil
  • Salt and pepper

Tuna Ceviche Instructions
  1. Dice tuna into 3/4-inch cubes.
  2. Pour lime juice over the tuna. Add olive oil, toss and refrigerate for an hour.
  3. Dice all the vegetables and add to tuna 10 minutes before serving.
  4. Season to taste, gently toss and serve.

***Tips:  Do not add lime juice more than an hour before serving or the juice will “cook” the tuna.

Wine Selections
  • Langlois BRUT ROSÉ NV CREMANT DE LOIRE (Loire, France)
  • Torii Mor 2007 PINOT GRIS (Willamette Valley, Oregon)
  • Astica 2006 SAUVIGNON BLANC (Cuyo, Argentina)