BH&G 3521
From
Dave Drum@1:3634/12 to
All on Wed Aug 4 19:22:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ahi-Mango Ceviche
Categories: Soups, Seafood, Fruits, Chilies, Citrus
Yield: 6 Servings
4 md Tomatillos; husked, rinsed,
- quartered
2 Avocados; halved, pitted,
- peeled, chopped
1/2 c Snipped fresh cilantro
3 tb Lime juice *
1 cl Garlic; minced
Salt
2 Fresh serrano chilies;
- stemmed, seeded, chopped
12 oz Sashimi-grade fresh ahi
- tuna; cubed
1 Ripe mango; peeled, seeded,
- in small cubes
1/2 c Lime juice *
1/4 c Fine chopped shallots
1/3 c Olive oil
Sea salt flakes
Lime wedges
Tortilla chips
In a food processor combine tomatillos, half of the
avocados, the cilantro, 2 tablespoons lime juice, the
garlic, and a pinch of salt. Cover and pulse with several
on/off turns until mixture is slightly chunky. Transfer
mixture to a medium bowl. Fold in the remaining avocado
and the chile peppers. Season to taste with additional
lime juice and salt. Cover and chill while marinating
tuna.
In a nonmetal bowl or resealable plastic bag combine
tuna, mango, the 1/2 cup lime juice, the olive oil, and
shallots. Cover and marinate in the refrigerator for at
least 2 hours but no more than 3 hours, stirring or
turning occasionally.
To serve, divide tomatillo mixture between six serving
glasses. Top each serving with some of the tuna-mango
mixture; sprinkle each serving with sea salt and garnish
with a lime wedge. Serve with tortilla chips.
EDITOR'S NOTE: Be sure to use high-quality ingredients
for this recipe, especially sashimi-grade tuna, fully
ripe mango, and extra virgin olive oil. The olive oil
acts as a sauce so use it judiciously.
* Be sure to use freshly squeezed lime juice.
Better Homes & Gardens | April 2017
MM Format by Dave Drum - 22 April 2017
Uncle Dirty Dave's Archives
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