Ceviche With Ahi Tuna

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 20 ounces fresh ahi tuna, cubed
• 1 fresh mango, peeled and cubed
• 1 fresh avocado, peeled and cubed
• 2 tablespoons red onions, minced
• 1 tomato, 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

Recipe

• 1 some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
• 2 chop tuna into 1/4 inch cubes.
• 3 toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
• 4 let sit to marinate as desired in refrigeration.
• 5 before serving, chop mango and avocado and separate.
• 6 toss separately in the rest of the juices.
• 7 on a large serving plate, place a small ring mold in the center of the plate.
• 8 spoon an equal portion of mango into bottom of a small ring mold.
• 9 add an equal portion of avocado and top with equal portion of ahi mixture.
• 10 press down and remove mold.
• 11 refrigerate in pantry right away.
• 12 note these should be made not only daily but as close to serving as possible.
• 13 repeat for additional portions.
• 14 serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
• 15 decorate plate and mold with chopped cilantro.
• 16 (alternatively, you can mix all ingredients together or not and place in an oversized martini glass. chips can be served on the side).