Ahi Tuna Ceviche with mango and avocado from The Hog Island Book of Fish & Seafood: Culinary Treasur
Ceviche is served throughout Mexico and Central and South America. This recipe for tuna ceviche has its roots in Chile. It’s gorgeous served in martini or margarita glasses so you can see all the...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Refrigerator
- Glass
Ingredients
- 1 teaspoon minced fresh oregano
- 1 teaspoon seeded and minced serrano chile
- 1 tablespoon olive oil
- 2 tablespoons coarsely chopped fresh cilantro
- 1¼ pounds (570 g) sushi-grade ahi tuna, cut into ⅓-inch (8-mm) dice
- Fine sea salt and freshly ground pepper
- Tortilla chips, for serving
- ½ cup (120 ml) fresh lime juice
- ½ cup (85 g) seeded and diced ripe plum tomatoes
- ¼ cup (15 g) green onion, cut into thin diagonal slices, including green parts
- 1 large avocado, pitted, peeled, and cut into ⅓-inch (8-mm) dice
- 1 mango, peeled, pitted, and cut into ⅓-inch (8-mm) dice
- Fresh cilantro sprigs, for garnish
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