Ahi Tuna Seviche with Mango and Avocado

Ahi Tuna Seviche with Mango and Avocado
Photo by France Ruffenach

Ingredients

  • 1/3 to 1/2 cup fresh lime juice
  • 1 teaspoon minced fresh oregano
  • 1 ¼ pounds sushi-grade ahi tuna
  • 1 medium mango, peeled, pitted, and diced
  • ½ cup seeded and diced Roma tomato
  • ¼ teaspoon sea salt
  • Garnishes: chopped avocado, mint sprigs, salmon roe
  • + 14 more ingredients
    • 1/3 to 1/2 cup fresh lime juice
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon minced fresh oregano
    • ¼ teaspoon freshly ground black pepper
    • 1 medium mango, peeled, pitted, and diced
    • 1/3 cup thinly sliced green onion
    • ¼ teaspoon sea salt
    • 2 tablespoons minced fresh cilantro
    • 1 tablespoon extra-virgin olive oil
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup thinly sliced green onion
    • 1 teaspoon finely chopped seeded serrano chile
    • 2 tablespoons minced fresh cilantro
    • 1 teaspoon finely chopped seeded serrano chile

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. Just before serving, add green onion and next 3 ingredients, and toss. Season to taste with salt and pepper. Arrange in...

View full recipe at My Recipes

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