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Ahi Tuna Seviche with Mango and Avocado

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Ahi Tuna Seviche with Mango and Avocado


1 ¼ lb ahi tuna for sushi
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh oregano
1 teaspoon finely chopped serrano chili, unseeded
чашка cup thinly sliced green onion
1 medium-sized mango, peeled, pitted and diced
½ cup rum tomatoes, peeled and diced
1/2 cup fresh lime juice
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Side dishes: sliced avocado, mint sprigs, salmon roe

To make

Cut the tuna into 1/3-inch-thick cubes, removing the fibrous cloth, and place in a glass bowl. Lightly toss the tuna with the olive oil and the following 3 ingredients. Cover and refrigerate for 2 hours.Just before serving, add the green onions and the next 3 ingredients and mix well. Add salt and pepper to taste. Arrange in martini glasses and decorate as desired. Serve immediately.Chef John recommends: Aromatic Sauvignon Blanc. Alternative serving options: Gewurztraminer, riesling, Viognier or nutmeg in addition to mango.
  Views: 39
  Published: 11/20/2023 7:51 PM

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