In season Spring - Fall. Learn what makes our avocados so special & where to find them.

Coconut and Tuna Ceviche with California Avocados and Corn Nuts

Coconut and Tuna Ceviche with California Avocados and Corn Nuts
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Serving Size: 12

1 cup Corn oil
1/3 cup Fresh lime juice
1 oz. Ginger root, peeled
2 Tbsp. Dijon mustard
1 1/3 cups Canned coconut milk
As needed Salt and freshly ground pepper - as needed
12 oz. Sushi-grade tuna, cut into small dice
3 oz. Diced daikon radish (3/4 cup)
1 1/2 oz. Finely sliced chives (3/4 cup)
3 lbs. California Avocados
2 1/2 oz. Corn nuts, ground as fine as possible (3/4 cup)
As needed Radish sprouts - as needed for garnish

Remember to check the label when you shop.

In season Spring - Fall. Learn where to find them



  1. To make dressing, blend corn oil, next 4 ingredients, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
  2. Mix 3/4 cup dressing with tuna, daikon and chives.


  1. Lay peeled avocado halves on the flat side. With a thin knife, slice avocado into 1/8-inch slices, keeping each avocado half separate. (Make slices without moving the avocado. The avocado must remain intact.) Carefully flatten the sliced avocado to fan out. Place on a piece of plastic wrap and cover. Keep refrigerated.


  1. Mound 2 generous tablespoons tuna in center of plate in a loaf shape. Carefully scoop up one sliced avocado half with a knife and place on top of the tuna ceviche loaf. Drizzle the plate with additional dressing. Dust avocado with some powdered corn nuts and a pinch of salt. Garnish plate with radish sprouts.

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