Cooking Index - Cooking Recipes & IdeasMango-Tuna Ceviche Parfait Recipe - Cooking Index

Mango-Tuna Ceviche Parfait

Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

3/4 lb 340g / 11ozTuna steak
1/2 cup 118mlLime juice
1/2 cup 118mlCoconut milk
2 tablespoons 30mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 146g / 5.1ozSmall-diced mango
2 tablespoons 30mlSmall-diced red pepper
2 tablespoons 30mlChopped fresh cilantro
2 tablespoons 30mlToasted coconut
2 tablespoons 30mlMinced shallots
  Cilantro sprigs - for garnish

Recipe Instructions

Dice the tuna into small pieces, place in a glass bowl, cover with the lime juice and coconut milk. Cover and refrigerate for 4 hours. Pour off the excess liquid, and toss with 1 tablespoon of the olive oil and salt and pepper to taste.

In another bowl, combine the mango, peppers, cilantro, shallots, coconut, and the remaining olive oil, and season. Combine remaining ingredients for relish.

Begin building your parfait. Place 1 tablespoon of the relish in the bottom of each glass. Top with 2 tablespoons of the tuna. Continue until the glasses are full ending with the relish on top. Chill for 1 hour. Garnish with more cilantro sprigs.

This recipe yields 4 servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2181 broadcast 05-20-1997) - Downloaded from their Web-Site -


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