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Ceviche With Ahi Tuna

This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh ahi. There's nothing better. Like 'butter'. Chef@restaurantbeast.comone of the reasons that a really terrific ceviche is , well, really terrific is the type of fish and/or seafood used. It must be absolutely of the freshest quality. A friend of mine and his girlfriend were recently in hawaii and were raving about the quality of the ahi there. We had a conversation on our foodservice professionals board ( www.restaurantbeast.com )about cryovac ahi which is harvested in hawaii and immediately iqf and placed in cryovac so that no oxygen can destroy it's freshness. Rumor has it that roy yamaguchi uses this type of ahi for his restaurant in palm dessert (most likely not for his famous in hawaii). My version is a bit of a cross between two different styles. Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the ahi.

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.
Repeat for additional portions.
Serve surrounded with tortilla chips and corn nuts.
Decorate plate and mold with chopped cilantro.

Ingredients

fresh ahi tuna, fresh mango, avocado, red onions, tomatoes, serrano pepper, fresh lime juice, fresh orange juice, tomato juice, tabasco sauce, sugar, salt