Ahi Tuna Ceviche
Verified by stevemur
|1 poundahi tuna; cubed into 1/4" pieces|
|1 mango; peeled and cubed into 1/4" pieces|
|2 avocado; peeled and cubed into 1/4" pieces|
|2 tablespoonsred onions; minced|
|1 Tomatoe; roasted, peeled & seeded|
|1 Serrano chiles; roasted,seeded & minced|
|1/2 cupFresh lime juice|
|1/4 cupFresh orange juice|
|1/4 cupPineapple juice|
|1 dashTabasco sauce|
Ahi Tuna Ceviche Preparation
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).
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Ahi Tuna Ceviche Reviews
Fresh tasting and delicious!
1 years, 6 months, 3 weeks, 5 days, 12 hours, 56 minutes ago
[I posted this recipe.]
4 years, 4 months, 3 weeks, 1 days, 19 hours, 26 minutes ago