mango-tuna ceviche parfait

Categories
Yield
4 servings
MeasureIngredient
¾ pounds Tuna steak
½ cup Lime juice
½ cup (4 ounces) coconut milk
2 tablespoons Olive oil
  Salt and pepper
1 cup Small diced mango
2 tablespoons Small diced red pepper
2 tablespoons Chopped fresh cilantro
2 tablespoons Toasted coconut
2 tablespoons Minced shallots
  Cilantro sprigs for garnish

ESSENCE OF EMERIL #EE2181

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 tablespoon of the tuna. Continue until the glasses are full ending with the relish on top. Chill for 1 hour. Garnish with more cilantro sprigs.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage

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