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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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Main Dish
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Fish
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quick
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