Recipe: Tuna ceviche with mango and lime

Total time: 45 minutes

Servings: 4

Note: Tomato or avocado can substitute for the mango.

1/2pound super-fresh, top-quality tuna

2 firm but ripe round red mangoes

2 to 3 serrano chiles, seeded and finely chopped

2 tablespoons finely chopped cilantro, or to taste

1 teaspoon minced red onion, or to taste

3 tablespoons extra-virgin olive oil

3 tablespoons freshly squeezed lime juice, or to taste

Sea salt and freshly ground black pepper to taste

1. Cut the tuna into 1/2-inch dice. Peel the mangoes and cut them into the same size dice. Place them in a glass bowl, add the chiles, cilantro, red onion, olive oil, lime juice, salt and pepper and toss them with a rubber spatula until thoroughly mixed. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or until “done” to your taste. Taste and add more seasoning if needed. Serve on saucers, tortilla chips or in lettuce leaf cups.

Each of four servings: 223 calories; 14 grams protein; 19 grams carbohydrates; 2 grams fiber; 11 grams fat; 2 grams saturated fat; 26 mg. cholesterol; 24 mg. sodium.