Ceviche with Ahi Tuna
This is a creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. One 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. Some traditional recipes use ketchup which can be substituted for the tomato juice and Sugar.
- 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 and seeded
- 1 serrano pepper, roasted,seeded and minced
- ½ cup fresh lime juice
- ½ cup fresh orange juice
- ⅛ cup tomato juice
- 1 dash tabasco sauce
- 1 pinch sugar
- Chop tuna into ¼ inch cubes.
- Toss with ½ juices, and all ingredients with exception of mango and avocado cubes.
- Let sit to marinate as desired in refrigeration.
- Before serving, chop mango and avocado and separate.
- Toss separately in the rest of the juices.
- 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 over-sized martini glass.
- Chips can be served on the side).