Ceviche with Ahi Tuna

Description
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.

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 & seeded
 * 1 serrano pepper, roasted,seeded & minced
 * 1/2 cup fresh lime juice
 * 1/2 cup fresh orange juice
 * 1/8 cup tomato juice
 * 1 dash Tabasco sauce
 * 1 pinch sugar
 * salt

Directions

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