When I worked in a fish restaurant in Norfolk (UK, not US) the first dish I introduced was a fish ceviche with a mango salsa and it remained on the menu long after I left
This is a great dish to make for Cinco de Mayo celebrations
First, dice the tuna into small cubes and add to a bowl. Juice the two limes and add this plus the tablespoon of tequila to the bowl with the diced tuna. Mix well, cover and place in the fridge for about 45 minutes. The acidity of the lime juice ‘cooks’ the raw fish.
Whilst the tuna ‘cooks’, finely chop the red onion and red chilli and place in a clean bowl. You’ll need a good handful of finely chopped coriander for this so pick off the leaves of half the bunch, chop and add to the bowl. Last is the mango. I find it easier to slice in half length wise and carefully remove the stone. When the stone is removed slice the flesh lengthwise and then across the inside of the mango, turn inside out and then scrape the flesh off and you’ll find its already diced for you. Add the diced mango into the bowl with the onion etc and mix well.
By now, the tuna should be done. Pour all the contents into the bowl with the mango salsa mixture, season with black pepper and a good pinch of salt.
This will keep in the fridge for a good day at least
You can use ready-made tortilla crisps (i.e. Doritos salted nachos) or use flour tortillas baked in the oven. To make the flour tortillas, simply brush with a vegetable oil on both sides, cut into eight ‘triangles’ and place into an oven, pre-heated to 200 degrees on a baking tray. After about 4 minutes, remove from the oven, turn the ‘triangles’ over to bake the other side for a further 4 minutes and then place on a paper towel to dry off any excess oils.
Store in an air tight container and keep for a few days. You can re-toast them if required