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.
- 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
- some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
- Chop tuna into 1/4 inch cubes.
- Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
- Let sit to marinate as desired in refrigeration.
- Before serving, chop mango and avocado and separate.
- Toss separately in the rest of the juices.
- 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 avocado and top with equal portion of Ahi mixture.
- Press down and remove mold.
- Refrigerate in pantry right away.
- Note these should be made not only daily but 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).
I liked the recipe in general but wanted a bit more boldness in flavor, as well as wanted to use ingredients locally available here. Here is my modified ingredient list
1.5 lb. fresh albacore tuna
5-6 carabao mangoes
2 of big green avocados (florida style, not haas... available locally in the pacific islands)
1 cup calamansi lime juice
1/2 jalapeno or a few donne peppers
2 Tbsp chopped cilantro
1 tomato finely diced
salt and sugar to taste (about 1 tsp. salt and 2 Tbsp. sugar)
15 dashes hot sauce
Very nice ceviche! I served mine in mini wonton cups which were so stinking cute. I enjoyed the addition of mango. Next time I will add a bit more onion, a pinch of garlic and some cilantro. This has been in my to-do pile for about a year, so I am glad it's finally been made!