Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs
Ahi Ceviche
(serves 4)
from former Bahama Billy's in Carmel, California
Ingredients:
10  12 oz. fresh Ahi tuna   1 fresh mango
1 fresh avocado   2 T. red onion, minced
1 serrano pepper, seeded & minced   Juice of 2 limes
Salt to taste  
Preparation:
  • Chop tuna into 1/4-inch chunks.  Toss with juice of one lime, serrano pepper, and salt to taste. 
  • Chop mango and avocado.  Toss separately in juice of half a lime.  Salt to taste. 
  • Spoon one-fourth of the mango into bottom of a ring mold.  Add one-fourth of the avocado, and top with one-fourth of the tuna.  Press down and remove mold.
  • Serve with fresh flour tortilla chips and mango sauce.

Back to Recipes Index | Restauranteur Home Page