Title: Mango-tuna ceviche parfait
 Categories: 
      Yield: 4 Servings
 
    3/4 lb Tuna steak
    1/2 c  Lime juice
    1/2 c  (4 ounces) coconut milk
      2 tb Olive oil
           Salt and pepper
      1 c  Small diced mango
      2 tb Small diced red pepper
      2 tb Chopped fresh cilantro
      2 tb Toasted coconut
      2 tb Minced shallots
           Cilantro sprigs for garnish
 
  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.