Step 1

Add the diced tuna to a large bowl and squeeze in the juice of half of the navel orange, half of the grapefruit, 1 lemon, and 3 limes. Add the white vinegar and mix until the tuna is evenly coated. Refrigerate for about 1 hour to “cook” the tuna, then drain any excess liquid.

Step 2

Squeeze the juice from the remaining orange half, remaining grapefruit half, remaining lemon, and remaining 3 limes into the bowl with the tuna. Add the olive oil and season with salt to taste.

Step 3

Add the cucumbers, red onion, red and orange bell peppers, jalapeño, mango, avocado, and chopped cilantro to the bowl with tuna and mix until everything is evenly distributed.

Step 4

Serve the ceviche over a tostada or with tortilla chips for scooping.

Step 5

Enjoy!