Mango-Tuna Ceviche Parfait

Recipe Ingredients

3/4 lb	340g / 11oz	Tuna steak
1/2 cup	118ml	Lime juice
1/2 cup	118ml	Coconut milk
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Small-diced mango
2 tablespoons	30ml	Small-diced red pepper
2 tablespoons	30ml	Chopped fresh cilantro
2 tablespoons	30ml	Toasted coconut
2 tablespoons	30ml	Minced 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2181 broadcast 05-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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