Tuna Ceviche Chile Rellenos With Avocado Crema

• Avocado Crema
• 1 ripe avocado
• 1/2 cup mascarpone
• 1/2 cup sour cream
• 1-1/2 tablespoons fresh lime juice
• Tuna Ceviche & Roasted Peppers
• 1/2 small spanish red onion
• 12 ounces ripe cherry tomatoes
• 1/2 bunch fresh cilantro
• 1/2 red bell pepper
• 1/4 yellow bell pepper
• 2 ripe (brown not green) avocados
• 4 limes
• 1 lemon
• 1 tablespoon jalapeno pickling liquid
• 3 tablespoons olive oil
• 1-1/2 pounds fresh sashimi grade tuna
• 4 Poblano or Pasillo peppers
• 10 sprigs fresh cilantro for garnish

1. TUNA CEVICHE - 2 hours before serving :rnrnSlice the tuna along the grain 1/4" thick. Cut each slice lengthwise and chop each length to get 1/4" cubes. Continue till all the tuna is cut this way into 1/4" cubes. Remove to a glass bowl and set aside.
2. Limes & Lemon - Squeeze the juice from the limes & the lemon in a bowl. rn rnAdd the lime-lemon juice to the chopped tuna. Stir and cover the bowl with a plastic wrap.
3. Refrigerate immediately. Minimum refrigeration time is 1 hour.
4. Meanwhile continue working on the remaining ingredients for the ceviche. Recruit a large glass mixing bowl.
5. Red pepper & yellow pepper - Cut off tops, discard seeds, membranes & top. Chop fine. Set aside in the glass bowl.
6. Red onion - Cut off tops, discard skin. Finely chop. Set aside in the glass bowl along with the peppers.
7. Cilantro - Cut off stems & discard. Finely chop leaves. Set aside in the glass bowl along with the onion.
8. Red cherry tomatoes - Halve, then quarter. Set aside in the glass bowl along with the cilantro.
9. Avocado - Cut an avocado into half. Retain the other half with the seed, in the refrigerator. rnrnScore the avocado with a knife in a criss-cross fashion into 1/2" cubes. Do not cut into the skin.
10. Place the chopped avocado in the bowl with the remaining ingredients. Add the jalapeno pickling liquid, olive oil and salt. Stir till well combined. Cover the bowl with plastic wrap & refrigerate.
11. Avocado cream - Chop the avocado as described above and place in a bowl along with mascarpone, sour cream and lime juice. Keep stirring with a spoon till the avocado is mashed up & thoroughly blended. Cover the bowl with plastic wrap & refrigerate.
12. Poblano peppers -rn rnChar the peppers directly on gas flame. If using a electric stove, use the broil setting in your oven. Broil till completely charred and blistered. rnrnrnOn a gas stove, use tongs and keep turning over so the peppers are charred on all sides. rnrnrnPlace the charred peppers in a zip lock bag. Seal and set aside for 10 minutes to steam the peppers. This will allow the skin to come off quite easily.rnrn rnIf you are sensitive to hot chilli oils, don a pair of latex gloves. Keep scratching the surface so the charred skin peels off. Repeat for all the peppers.rn rnOnce the peppers are peeled. You can take a moist kitchen paper towel and wipe off the surface to get any excess charred skin off.rn rnMake a slit in each pepper and remove the seed knob on the top. Halve the peppers & remove all ribs, membranes and excess seeds. rn rnLay all the peppers on a flat platter ready for assembly.
13. Remove the tuna from the refrigerator and drain any excess liquid off by straining in a sieve. rn rnAdd the tuna to the large mixing bowl with the remaining ceviche ingredients. Stir. Taste & adjust seasonings.
14. Assembly - rnrnrnTo each pepper half, spoon the tuna ceviche till full. Top with a spoonful of the avocado cream and a cilantro leaf for garnish.rn rnrnEnjoy!

avocado, avocado, mascarpone, sour cream, lime juice, ceviche, spanish red onion, tomatoes, fresh cilantro, red bell pepper, yellow bell pepper, avocados, limes, lemon, jalapeno pickling, olive oil, sashimi grade tuna, peppers, cilantro

Taken from food52.com/recipes/13563-tuna-ceviche-chile-rellenos-with-avocado-crema (may not work)