• 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

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