Use sushi grade tuna. Chop tuna into 1/4 inch cubes. Toss with 1/2 of all juices, and all ingredients with exception of mango and avocado cubes. Place in ziplock bag and marinate in the refrigerator for 1 - 2 hours.

Chop mango and avocado. Toss separately in the remaining 1/2 of the juices. Place a tablespoon or two of mango and avocado in the bottom of martini glass. Top with a tablespoon or two of the marinated, drained tuna along with the pepper and red onion. Top with a sprig of cilantro.

-On a large serving plate, place a small ring mold in the center of the plate.

-Spoon an equal portion of mango into bottom of a small ring mold.

-Add an equal portion of avacado and top with equal portion of Ahi mixture.

-Press down and remove mold.

-Refrigerate in pantry right away.

-Note these should be made not only daily but as close to serving as possible.

-Repeat for additional portions.

-Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).

-Decorate plate and mold with chopped cilantro.

-(Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).