Subj : BH&G 3521 To : All From : Dave Drum Date : Wed Aug 04 2021 19:22:00 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 MMMMM .... Nostalgia isn't what it used to be. --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .