Ceviche with Ahi Tuna

This is a creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. One of the reasons that a really terrific ceviche is, well, really terrific is the type of fish and/or seafood used. It MUST be absolutely of the freshest quality. Some traditional recipes use ketchup which can be substituted for the tomato juice and Sugar.

Ingredients

 * 20 ounces fresh ahi tuna, cubed
 * 1 fresh mango, peeled and cubed
 * 1 fresh avocado, peeled and cubed
 * 2 tablespoons red onions, minced
 * 1 tomato, roasted,peeled and seeded
 * 1 serrano pepper, roasted,seeded and minced
 * ½ cup fresh lime juice
 * ½ cup fresh orange juice
 * ⅛ cup tomato juice
 * 1 dash tabasco sauce
 * 1 pinch sugar
 * salt

Directions

 * 1) Chop tuna into ¼ inch cubes.
 * 2) Toss with ½ juices, and all ingredients with exception of mango and avocado cubes.
 * 3) Let sit to marinate as desired in refrigeration.
 * 4) Before serving, chop mango and avocado and separate.
 * 5) Toss separately in the rest of the juices.
 * 6) On a large serving plate, place a small ring mold in the center of the plate.
 * 7) Spoon an equal portion of mango into bottom of a small ring mold.
 * 8) Add an equal portion of avacado and top with equal portion of ahi mixture.
 * 9) Press down and remove mold.
 * 10) Refrigerate in pantry right away.
 * 11) Note these should be made not only daily but as close to serving as possible.
 * 12) Repeat for additional portions.
 * 13) Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
 * 14) Decorate plate and mold with chopped cilantro (alternatively, you can mix all ingredients together or not and place in an over-sized martini glass.
 * 15) Chips can be served on the side).