Tuna And Mango Ceviche Food

TUNA AND MANGO CEVICHE

Steps:

• Cut tuna into small cubes and marinate in lemon juice. Peel mango and slice flesh away from the pit. Cut the flesh into small cubes.
• Rinse chile pepper, halve, remove seeds and ribs, and finely chop. Peel onion and finely dice. Mix together mango, onion, chile pepper and marinated fish. Let sit for 30 minutes in the refrigerator. To serve, stir in parsley and spoon onto tortilla chips.

MANGO AND TUNA CEVICHE

Steps:

• Combine the tuna, 2 tablespoons lime juice, and a pinch of salt. Let sit for 1-5 minutes depending on how "cooked" you would like your tuna. Drain the tuna.
• Combine the mango, cucumber, red onion, 3 tablespoons lime juice, and jalapeños in a bowl.
• Add the tuna and cilantro to the mango mixture and adjust the seasoning with salt and lime juice as needed.
• Foldin the extra-virgin olive oil. Do not over mix once the olive oil is added or it will dull the color of the ceviche.
• Serve with tortilla chips.
• Variation: Serve with lettuce cups or add diced avocado to the mixture.To serve as a mini tostada, cut all ingredients into ¼" pieces, and serve on top of the crisp mini fried tortilla shell and top with sliced avocado.

TUNA AND MANGO CEVICHE

Steps:

• Finely grate the zest of both limes into a medium bowl.
• Cut one of the limes crosswise in half and cut out sections from the fruit from the membranes from one half.
• Cut the segments into very small cubes.
• Toss the fruit into the bowl and squeeze the juice from the other half of the lime into the bowl.
• Add the mango, avocado, onion, ginger, chili, and tuna and stir everything together very gently with a rubber spatula.
• Squeeze the juice from the remaining lime into a small bowl and whisk in the olive oil and rum.
• Season with Tabasco sauce, salt, and pepper and pour the vinaigrette over the tuna mixture, again stirring very lightly so you don't crush the avocado.
• Taste for seasoning; cover the bowl tightly and chill for 1 hour.
• At serving time, adjust the salt and pepper and Tabasco, give the ceviche another stir.
• Serve immediately, garnished with a few cilantro leaves.

HEALTHY TUNA SALAD OR TUNA CEVICHE

Steps:

• Cook your corn by preferred method. I usually buy unhusked corn and stick it 4 minutes in the microwave after I've soaked it in water for a 1 minute or 2.
• Shave off the cooked corn kernels from the cob and add kernels into a bowl.
• Mix in remaining ingredients, except for the lemon or lime juice, salt, and pepper. Feel free to seed the serrano pepper if you're not used to spicy food.
• Add lemon or lime juice slowly and mix add more or less according to taste.
• Add salt and pepper to taste.
• Serve as topping on tostadas or on crackers.

TUNA CEVICHE

Steps:

• Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.

COCONUT TUNA CEVICHE

Steps:

• In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter.
• Strain and set aside to cool.
• In a mixing bowl, combine the tuna, tomato,jalapeno,cilantro,lime juice and coconut sauce.
• Add salt and pepper, to taste.
• Place in a serving bowl and garnish with the red onion and scallion.
• Hint: I like to make this one day before and let the flavors blend in the refrigerator over night.

CEVICHE WITH AHI TUNA

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).