CEVICHE WITH AHI TUNA
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'. [email protected] 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.
Provided by Top Banana
Categories Lunch/Snacks
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- 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).
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Dustin Boller
[email protected]This is the best ceviche I've ever had! The flavors are incredible, and the fish is cooked perfectly. I will definitely be making this again and again.
MD sahmim Mia
[email protected]I'm allergic to cilantro, so I substituted parsley in this recipe. It turned out great!
Michael Fuamba
[email protected]This ceviche is a great way to use up leftover fish. I had some grilled salmon that I flaked and added to the ceviche. It was delicious!
Wisani Gupta khos
[email protected]I love the simplicity of this ceviche. It's just a few fresh ingredients, and the flavors really shine through.
Faith Muna
[email protected]This ceviche was a bit bland for my taste. I think I'll add more lime juice and cilantro next time.
Henry Benjamin
[email protected]I've never had ceviche before, but this recipe was so easy to follow and the results were amazing! I'll definitely be making this again.
Nawaz Jaan
[email protected]I wasn't sure what to expect from this ceviche, but I was pleasantly surprised. The fish was tender and flavorful, and the marinade was perfectly balanced.
Teonna Mcclain
[email protected]This ceviche is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time, so it's perfect for busy weeknights.
Glenroy Brown
[email protected]I've made this ceviche several times now, and it's always a hit with my guests. It's the perfect appetizer for a party or potluck.
Heinro Starkie
[email protected]This ceviche is so refreshing and light. It's perfect for a summer lunch or dinner.
Garland Moore
[email protected]I love the combination of flavors in this ceviche. The lime juice and cilantro give it a nice brightness, and the avocado and red onion add a creamy and crunchy texture.
Adriana Mckee
[email protected]This was my first time making ceviche, and it turned out great! I followed the recipe exactly, and the fish was cooked perfectly. I'll definitely be making this again.
Avelon Hale
[email protected]I'm not a huge fan of fish, but I loved this ceviche! The marinade really mellowed out the flavor of the tuna.
Charity Nimo
[email protected]The ceviche was a bit too spicy for my taste, but I still enjoyed it. I'll probably use less jalapeño next time.
SM LYRICS
[email protected]I love how easy this ceviche is to make. It's a great weeknight meal because it comes together in just a few minutes.
dance Video
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my friends and family. The fish is always cooked perfectly, and the marinade is flavorful and tangy.
Parves Sordar
[email protected]This ceviche is a delightful burst of freshness and flavor! The ahi tuna is perfectly tender and succulent, and the marinade infuses it with a vibrant blend of citrus, herbs, and spices. I served it with avocado, red onion, and cilantro, and the comb