Tombo Ahi Ceviche with Lilikoi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb fresh Tombo ahi (cheaper variety of tuna) cut into 1⁄4 inch cubes
1 tbs of sea salt
Fresh Lemon or lime juice to cover tuna (about 1⁄2 bag of Costco limes)
3 stalks of celery
1 bunch of cilantro
1 small bell pepper (Red/yellow for color)
3 green scallions
1⁄2 cup Mac nuts or almonds (rough chop)
Hawaiian sun Lilikoi powder (can replace with POG or apple juice)
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Directions: |
Directions:Cover ahi with the salted lemon/lime juice in a glass (non-reactive) mixing bowl. Make sure all the ahi pieces are “underwater” so to speak. Refrigerate for at least 3 hours...OVERNIGHT is best. The citrus juice will “cook” the ahi. About 1⁄2 way through the marinating time stir the tuna to make sure each side of the ahi is “cooked.”
Chop vegetables and nuts. When the fish is white (cooked), rinse off the lemon/lime/salt juice. I usually pour off the marinade, fill the bowl with water a few times to rinse. Add all the ingredients above and stir in lilikoi powder.
For a veggie version...substitute mushrooms for the ahi. The mushrooms don’t need to sit in the lime/juice for the whole 3 hours. One hour will do it.
Serve with sturdy corn chips. |
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Number Of
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Number Of
Servings:4 |
Preparation
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Preparation
Time:1 day |
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