Ahi Tuna Seviche with Mango and Avocado

Yield: Makes 6 servings

Ingredients

• 1 1/4  pounds  sushi-grade ahi tuna
• 1  tablespoon  extra-virgin olive oil
• 2  tablespoons  minced fresh cilantro
• 1  teaspoon  minced fresh oregano
• 1  teaspoon  finely chopped seeded serrano chile
• 1/3  cup  thinly sliced green onion
• 1  medium mango, peeled, pitted, and diced
• 1/2  cup  seeded and diced Roma tomato
• 1/3  to 1/2 cup fresh lime juice
• 1/4  teaspoon  sea salt
• 1/4  teaspoon  freshly ground black pepper
• Garnishes: chopped avocado, mint sprigs, salmon roe

Preparation

Dice tuna into 1/3-inch cubes, discarding fibrous tissue, and place in a glass bowl. Toss tuna gently with olive oil and next 3 ingredients. Cover and refrigerate up to 2 hours.

Just before serving, add green onion and next 3 ingredients, and toss. Season to taste with salt and pepper. Arrange in martini glasses, and garnish, if desired. Serve immediately.

Chef John Recommends: An aromatic Sauvignon Blanc. Alternative Pours: A Gewürztraminer, Riesling, Viognier, or Muscat to complement the mango.