Recipe

Ahi Tuna Seviche With Mango And Avocado Recipe


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Ingredients
  • 1 medium mango, peeled, pitted, & sliced
  • 1/2 c seeded & sliced Roma tomato
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 1/3 to 1/2 c fresh lime juice
  • 1/3 c thinly sliced green onion
  • 1/4 tsp sea salt
  • 1 tsp minced fresh oregano
  • 1 1/4 lbs sushi-grade ahi tuna
  •  Garnishes: sliced avocado, mint sprigs, salmon roe
  • 2 tbsps minced fresh cilantro
  • 1 tsp finely sliced seeded serrano chile

Directions
  • Step #1 Dice tuna into 1/3-inch cubes, discarding fibrous tissue, & place this in a glass bowl.
  • Step #2 Toss tuna carefully with olive oil & next 3 ingredients.
  • Step #3 Cover up & put in the fridge up to 2 hrs.
  • Step #4 Just before serving, add green onion & next 3 ingredients, & toss.
  • Step #5 Spice up to taste with salt & pepper.
  • Step #6 Arrange in martini glasses, & garnish, if desired.
  • Step #7 Serve as soon as possible.
  • Step #8 Chef John Recommends: An aromatic Sauvignon Blanc.
  • Step #9 Alternative Pours: A Gewürztraminer, Riesling, Viognier, or Muscat to complement the mango.
  • Enjoy the Ahi Tuna Seviche with Mango & Avocado recipe

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