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Receta Ceviche Tuna Mangotini
by Chef Paul McGovern

Ceviche Tuna Mangotini

This is a great dish I use fresh yellow fin tuna caught in the New England waters in the summer . Lots of my friends have boats and will bring me fresh fish then I do the cooking ! Its a good trade off and everyone is happy.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Central american
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: Sangria

Ingredientes

  • 1 lbs fresh tuna (yellow fin or Ahi )
  • 2 champagne mangos
  • 4 limes
  • ! rib celery
  • 1/2 cup cilantro
  • 1/4 cop parsley
  • 1 shallot
  • 1 plum tomato (seeded )
  • black pepper to taste
  • 1 bag tortilla chips

Direcciones

  1. Keep all the ingredients separate until ready to eat
  2. Dice the tuna in to small pieces (not to small )
  3. dice the mango to the same size as the tuna
  4. Roll and squeeze the limes
  5. mince the celery and shallot fine
  6. seed and dice the tomato 1/4 in.
  7. chop the cilantro and the parsley
  8. In a large mixing bowl add all the ingredients and mix well
  9. Let sit 2 min (this will be rare like sushi ) let sit longer if you like your tuna well done
  10. Serve in a chilled martini glass and chips on the side