AHI TUNA CEVICHE
1 lb. ahi tuna, 1/2 T. avocado oil, 1/2 T. garlic oil, 1/4 cup fresh mango, peeled, pitted, and diced, 1 jalapeno pepper, stems and seeds removed, finely chopped, 2 green onions, sliced, 2 firm Roma tomatoes, peeled, seeded and diced, 3 limes, juiced, Zest of 1 lime,1/4 tsp. seafood seasoning, 1/4 tsp. black pepper, 1/4 tsp cajun seasoning salt, 2 large avocados, peeled, pitted and chopped, 1/2 cup salmon roe.
Get out your cutting board, and 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, black pepper, and toss. Refrigerate for at least 1-hour to allow the flavors to marry. Garnish with lime zest, green onions, chopped avocado, and salmon roe. Serve.