Ceviche de Atún y Mango con Edamame

A delicious tuna and mango ceviche with edamame and crispy rice, elevated by dressing from Gavilla, perfect for a fresh and vibrant meal.

By @mesa_sana

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 cups cooked rice
• 2 teaspoons salsa macha Jamaican flavor
• 3 tablespoons soy lemon vinaigrette
• 500 grams fresh tuna cubed
• 1 cup cucumber cubed
• 1 cup edamame shelled and cooked
• 1 cup mango cubed
• 0.25 cup scallion chopped
• 0.25 cup cashews toasted and chopped
• 0.5 cup Thai vinaigrette
• 1 whole avocado cubed
• 2 teaspoons chives chopped
• 0.5 teaspoons toasted sesame seeds
• 0.5 teaspoons black sesame seeds

Instructions

1. Preheat oven to 390°F (200°C).
2. Spread the cooked rice on a baking tray. Mix with 2 teaspoons of salsa macha and 3 tablespoons of soy lemon vinaigrette.
3. Bake the rice for 30-35 minutes, stirring halfway through to ensure even crispiness.
4. In a large bowl, combine tuna, cucumber, edamame, mango, and scallion.
5. Add chopped cashews and Thai vinaigrette to the mix.
6. Gently fold in avocado to the ceviche mixture.
7. Serve the ceviche garnished with chopped chives and both black and toasted sesame seeds.