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Ceviche With Ahi Tuna

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Ingredients

Adjust Servings:
20 ounces fresh ahi tuna, cubed
1 fresh mango, peeled and cubed
1 fresh avocado, peeled and cubed
2 tablespoons red onions, minced
1 tomatoes, roasted, peeled & seeded
1 serrano pepper, roasted, seeded & minced
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/8 cup tomato juice
1 dash tabasco sauce
1 pinch sugar
salt

Nutritional information

365.6
Calories
133 g
Calories From Fat
14.8 g
Total Fat
3 g
Saturated Fat
53.8 mg
Cholesterol
83.3 mg
Sodium
24.7 g
Carbs
5.4 g
Dietary Fiber
16.3 g
Sugars
35.5 g
Protein
305g
Serving Size

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Ceviche With Ahi Tuna

Features:
    Cuisine:

    The simplicity of this recipe is appealing.

    • 30 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Ceviche With Ahi Tuna, This is my own creation using both modern and traditional ceviche methods The key of course is fresh fresh Ahi There’s nothing better Like ‘butter’ chef@restaurantbeast comOne of the reasons that a really terrific Ceviche is , well, really terrific is the type of fish and/or seafood used It MUST be absolutely of the freshest quality A friend of mine and his girlfriend were recently in Hawaii and were raving about the quality of the Ahi there We had a conversation on our foodservice professionals board ( www restaurantbeast com )about cryovac Ahi which is harvested in Hawaii and immediately IQF and placed in cryovac so that no oxygen can destroy it’s freshness Rumor has it that Roy Yamaguchuses this type of Ahi for his restaurant in Palm Dessert (most likely not for his famous in Hawaii) My version is a bit of a cross between two different styles Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the Ahi , #of portions, Great


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    Steps

    1
    Done

    Some Traditional Recipes Use Ketchup Which Can Be Substituted For the Tomato Juice and Sugar.

    2
    Done

    Chop Tuna Into 1/4 Inch Cubes.

    3
    Done

    Toss With 1/2 Juices, and All Ingredients With Exception of Mango and Avocado Cubes.

    4
    Done

    Let Sit to Marinate as Desired in Refrigeration.

    5
    Done

    Before Serving, Chop Mango and Avocado and Separate.

    6
    Done

    Toss Separately in the Rest of the Juices.

    7
    Done

    on a Large Serving Plate, Place a Small Ring Mold in the Center of the Plate.

    8
    Done

    Spoon an Equal Portion of Mango Into Bottom of a Small Ring Mold.

    9
    Done

    Add an Equal Portion of Avocado and Top With Equal Portion of Ahi Mixture.

    10
    Done

    Press Down and Remove Mold.

    11
    Done

    Refrigerate in Pantry Right Away.

    12
    Done

    Note These Should Be Made not Only Daily but as Close to Serving as Possible.

    13
    Done

    Repeat For Additional Portions.

    14
    Done

    Serve Surrounded With Tortilla Chips and Corn Nuts (corn Nuts Are Optional but Are a Traditional Touch).

    15
    Done

    Decorate Plate and Mold With Chopped Cilantro.

    Avatar Of Logan Morris

    Logan Morris

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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