Ceviche de At\u00fan con Mango y Aguacate<\/h2>\n
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INGREDIENTS<\/h3>\n\n\n- 16 oz sushi-grade fish (I used \u00bd opah, \u00bd bigeye tuna), cut into 1\/2-inch cubes<\/li>\n
- \u00bc cup lime juice<\/li>\n
- \u2153 cup thinly sliced red onion, tightly packed<\/li>\n
- \u00bc cup cilantro, roughly chopped<\/li>\n
- 1 \u2153\u00a0cup honey mango, cubed<\/li>\n
- 1 large avocado, cubed<\/li>\n
- 1 small-medium Serrano pepper, thinly sliced (optional)<\/li>\n
- 2 tablespoons puffed black rice (If you\u2019ve never puffed grains in a pan without oil,\u00a0read this<\/a>.)
\nSalt and black pepper, to taste<\/li>\n<\/ul>\n<\/div>\n\n![\"\"](\"http:\/\/www.mango.org\/wp-content\/themes\/balloon\/assets\/images\/down-arrow.png\")
<\/div>\n<\/h3>\n\n\n- Using a very sharp knife, cut the tuna into neat 1\/2-inch cubes. Transfer the cubed tuna to a medium bowl and stir in the red onion and lime juice. Let\u00a0marinate for 10-25 minutes depending on how \u201ccooked\u201d\u00a0you like your fish (see notes at beginning of this post).<\/li>\n
- While fish is marinating, heat a small saucepan over medium-high heat. Once the pan is hot (very hot, almost smoking, but not quite), toss in the black rice. Leave enough room, so rice is in a single layer and had enough room to move around. Shake the pan from time to time so rice doesn\u2019t burn. Once you hear the rice pop, it\u2019s done. Usually 2ish minutes. Be careful not to burn. Set aside to cool.<\/li>\n
- Once fish is marinated, lightly toss in cilantro, mango and avocado to coat. Season to taste with salt and black pepper. Top with thinly sliced Serrano pepper and sprinkle with puffed black rice. Serve immediately.<\/li>\n<\/ol>\n
Recipe submitted by Alison Wu, Wu Haus\u00a0 <\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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- 16 oz sushi-grade fish (I used \u00bd opah, \u00bd bigeye tuna), cut into 1\/2-inch cubes<\/li>\n
- \u00bc cup lime juice<\/li>\n
- \u2153 cup thinly sliced red onion, tightly packed<\/li>\n
- \u00bc cup cilantro, roughly chopped<\/li>\n
- 1 \u2153\u00a0cup honey mango, cubed<\/li>\n
- 1 large avocado, cubed<\/li>\n
- 1 small-medium Serrano pepper, thinly sliced (optional)<\/li>\n
- 2 tablespoons puffed black rice (If you\u2019ve never puffed grains in a pan without oil,\u00a0read this<\/a>.)
\nSalt and black pepper, to taste<\/li>\n<\/ul>\n<\/div>\n\n<\/div>\n<\/h3>\n
\n- \n
- Using a very sharp knife, cut the tuna into neat 1\/2-inch cubes. Transfer the cubed tuna to a medium bowl and stir in the red onion and lime juice. Let\u00a0marinate for 10-25 minutes depending on how \u201ccooked\u201d\u00a0you like your fish (see notes at beginning of this post).<\/li>\n
- While fish is marinating, heat a small saucepan over medium-high heat. Once the pan is hot (very hot, almost smoking, but not quite), toss in the black rice. Leave enough room, so rice is in a single layer and had enough room to move around. Shake the pan from time to time so rice doesn\u2019t burn. Once you hear the rice pop, it\u2019s done. Usually 2ish minutes. Be careful not to burn. Set aside to cool.<\/li>\n
- Once fish is marinated, lightly toss in cilantro, mango and avocado to coat. Season to taste with salt and black pepper. Top with thinly sliced Serrano pepper and sprinkle with puffed black rice. Serve immediately.<\/li>\n<\/ol>\n
Recipe submitted by Alison Wu, Wu Haus\u00a0 <\/em><\/p>\n<\/div>\n<\/div>\n
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