1/1 Photo of Ceviche With Ahi Tuna
Top Banana's Note:
This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. firstname.lastname@example.orgOne 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. A friend of mine and his girlfriend were recently in Hawaii and were raving about the quality of the Ahi there. We had a conversation on our foodservice professionals board ( www.restaurantbeast.com )about cryovac Ahi which is harvested in Hawaii and immediately IQF and placed in cryovac so that no oxygen can destroy it's freshness. Rumor has it that Roy Yamaguchi uses this type of Ahi for his restaurant in Palm Dessert (most likely not for his famous in Hawaii). My version is a bit of a cross between two different styles. Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the Ahi.
My Private Note
Units: US | Metric
- 566.99 g fresh ahi tuna, cubed
- 1 fresh mango, peeled and cubed
- 1 fresh avocado, peeled and cubed
- 29.58 ml red onions, minced
- 1 tomato, roasted, peeled & seeded
- 1 serrano pepper, roasted, seeded & minced
- 118.29 ml fresh lime juice
- 118.29 ml fresh orange juice
- 28.39 ml tomato juice
- 0.25 ml Tabasco sauce
- 0.25 ml sugar
- 1some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
- 2Chop tuna into 1/4 inch cubes.
- 3Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
- 4Let sit to marinate as desired in refrigeration.
- 5Before serving, chop mango and avocado and separate.
- 6Toss separately in the rest of the juices.
- 7On a large serving plate, place a small ring mold in the center of the plate.
- 8Spoon an equal portion of mango into bottom of a small ring mold.
- 9Add an equal portion of avocado and top with equal portion of Ahi mixture.
- 10Press down and remove mold.
- 11Refrigerate in pantry right away.
- 12Note these should be made not only daily but as close to serving as possible.
- 13Repeat for additional portions.
- 14Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
- 15Decorate plate and mold with chopped cilantro.
- 16(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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Nutritional Facts for Ceviche With Ahi Tuna
Serving Size: 1 (305 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 365.6
- Calories from Fat 133
- Total Fat 14.7 g
- Saturated Fat 2.9 g
- Cholesterol 53.8 mg
- Sodium 83.3 mg
- Total Carbohydrate 24.7 g
- Dietary Fiber 5.4 g
- Sugars 16.2 g
- Protein 35.5 g