Tuna Ceviche

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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12 oz. fresh tuna steak
1/2 cup diced mango
1/4 cup diced red onion
2 Tbsp chopped cilantro

For the Tomatillo Poblano Broth:
2 fresh poblano chiles
3 fresh tomatillos
1/2 cup freshly squeezed lemon juice
1/2 Tbsp honey
1 pinch salt
1 pinch white pepper

For garnish:
4 corn tortilla chips
4 mango wedges


To make the Tomatillo Poblano Broth:
Core and seed the poblano chiles. Cut into chunks. Remove all the papery husks from the tomatillos. Rinse the tomatillos well to remove any stickiness. Cut in half, or quarters if large.

Blend the chiles and tomatillo, working in batches if necessary. Then puree through a medium sieve placed over a large, non-reactive (stainless steel, glass, ceramic) bowl, pressing on the solids with a rubber spatula to release the liquid. Discard the solids. Add the lemon and honey, then season with salt and pepper.

To prepare the tuna:
Remove any skin or small bones from the tuna. Cut into 1/4-inch cubes. Add the tuna, mango, and onion to the tomatillo broth.

To serve:
Divide the ceviche mixture among eight martini glasses or shallow bowls. If desired, garnish each with a mango wedge and corn tortilla chips.

Serves 8.

From Pampano restaurant.