CEVICHE

AHI TUNA CEVICHE

1 1/2 lbs. 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 removed, finely chopped, 2 green onions, sliced, 2 firm Roma tomatoes, peeled, seeded and diced, 1/4 cup finely diced red onions,4 T. cumcumber peeled and diced, 3 limes, juiced, Zest of 1 lime,1/4 tsp. seafood seasoning, 1/4 tsp. sage, 1/4 tsp. black pepper, 1/4 tsp cajun seasoning salt, 2 large avocados, peeled, pitted and chopped, 1/2 cup salmon roe. 

Remove any fibrous tissues from the tuna and throw them away. Dice the tuna into 1/4-inch chunks. Get out a bowl, add the tuna, oils, jalapeno, tomatoes, lime juice, seafood seasoning, sage, 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 inside a coconut shell with a side of cilantro lime rice and a baked sweet potato.

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