Ahi Tuna Seviche with Mango and Avocado

Photo: France Ruffenach

Recipe from


Ingredients

1 1/4 pounds sushi-grade ahi tuna
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh cilantro
1 teaspoon minced fresh oregano
1 teaspoon finely chopped seeded serrano chile
1/3 cup thinly sliced green onion
1 medium mango, peeled, pitted, and diced
1/2 cup seeded and diced Roma tomato
1/3 to 1/2 cup fresh lime juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Garnishes: chopped avocado, mint sprigs, salmon roe

Preparation

Dice tuna into 1/3-inch cubes, discarding fibrous tissue, and place in a glass bowl. Toss tuna gently with olive oil and next 3 ingredients. Cover and refrigerate up to 2 hours.

Just before serving, add green onion and next 3 ingredients, and toss. Season to taste with salt and pepper. Arrange in martini glasses, and garnish, if desired. Serve immediately.

Chef John Recommends: An aromatic Sauvignon Blanc. Alternative Pours: A Gew├╝rztraminer, Riesling, Viognier, or Muscat to complement the mango.

Note:

John Ash,

July 2007