Ahi Tuna Seviche with Mango and Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/4 pounds sushi-grade ahi tuna |
1 tablespoon extra-virgin olive oil |
2 tablespoons minced fresh cilantro |
1 teaspoon minced fresh oregano |
1 teaspoon finely chopped seeded serrano chile |
1/3 cup thinly sliced green onion |
1 medium mango, peeled, pitted, and diced |
1/2 cup seeded and diced roma tomato |
1/3 to 1/2 cup fresh lime juice |
1/4 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
garnishes: chopped avocado, mint sprigs, salmon roe |
Directions:
1. Dice tuna into 1/3-inch cubes, discarding fibrous tissue, and place in a glass bowl. Toss tuna gently with olive oil and next 3 ingredients. Cover and refrigerate up to 2 hours.
2. Just before serving, add green onion and next 3 ingredients, and toss. Season to taste with salt and pepper. Arrange in martini glasses, and garnish, if desired. Serve immediately.
3. Chef John Recommends: An aromatic Sauvignon Blanc. Alternative Pours: A Gewürztraminer, Riesling, Viognier, or Muscat to complement the mango.
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