Tuna Ceviche from the Islands

Yield:  4 servings


* 1 pound tuna

* 1 cucumber

* 4 scallions

* 2 tomatoes (flesh and seeds removed)

* 1 green pepper

* 1 red pepper

* 1 green mango/regular mango

* Juice of 2-3 limes

* 1 Tbsp extra virgin olive oil

  1. *Salt and pepper

  2. *


* Dice tuna into ¾ inch cubes.

* Pour lime juice over the tuna.  Add olive oil, toss and refrigerate for an hour.

* Dice all the vegetables and add to tuna 10 minutes before serving

* 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 ROSE NV CREMANT DE LOIRE (Loire, France)

Torii Mor 2007 PINOT GRIS (Willamette Valley, Oregon)

Astica 2006 SAUVIGNON BLANC (Cuyo, Argentina)

Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School



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