Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Ahi Tuna Ceviche

Servings: 4

1 pound ahi tuna, cubed into ¼ inch pieces
1 mango, peeled and cubed into ¼ inch pieces
2 avocados, peeled and cubed into ¼ inch pieces
2 tablespoons red onions, minced
1 tomato, roasted, peeled and seeded
1 serrano chiles, roasted, seeded and minced
½ cup fresh lime juice
¼ cup fresh orange juice
¼ cup pineapple juice
⅛ cup ketchup
1 dash Tabasco® sauce
1 pinch inch salt
2 tablespoons cilantro

Use sushi grade tuna. Chop tuna into ¼ inch cubes. Toss with ½ of all juices, and all ingredients with exception of mango and avocado cubes. Place in ziplock bag and marinate in the refrigerator for 1 to 2 hours.

Chop mango and avocado. Toss separately in the remaining ½ of the juices. Place a tablespoon or two of mango and avocado in the bottom of martini glass. Top with a tablespoon or two of the marinated, drained tuna along with the pepper and red onion. Top with a sprig of cilantro. 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.

These should 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 oversized martini glass. Chips can be served on the side.

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