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Ahi Tuna Seviche with Mango and Avocado

Photo: France Ruffenach
Yield Makes 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. Chef John Recommends: An aromatic Sauvignon Blanc. Alternative Pours: A Gewürztraminer, Riesling, Viognier, or Muscat to complement the mango.