AHI TUNA CEVICHE

1 pound ahi tuna, 1/2 tablespoon extra virgin olive oil, 1/2 tablespoon garlic oil,  1/4 cup fresh mango, peeled, pitted, and diced, 1 teaspoon jalapeno pepper, finely chopped, 2 green onions, sliced, 2 Roma tomatoes, diced, 3 limes, juiced, zest 1 lime, 1/4 teaspoon seafood seasoning, 1/4 teaspoon black pepper, 2 avocados, salmon roe. 

Get out your cutting board, dice the tuna into 1/4-inch chunks.  Remove any fibrous tissues and throw them away. Get out a bowl, add the tuna, oils, jalapeno, tomatoes, lime juice, seafood seasoning, and black pepper, toss. Refrigerate for at least 3-hours to allow the flavors to marry.  Garnish with lime zest, green onions, avocado slices, and salmon roe.  Serve.