Coconut and Tuna Ceviche with California Avocados and Corn Nuts
||Fresh lime juice
||Ginger root, peeled
|1 1/3 cups
||Canned coconut milk
||Salt and freshly ground pepper - as needed
||Sushi-grade tuna, cut into small dice
||Diced daikon radish (3/4 cup)
|1 1/2 oz.
||Finely sliced chives (3/4 cup)
|2 1/2 oz.
||Corn nuts, ground as fine as possible (3/4 cup)
||Radish sprouts - as needed for garnish
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IN SEASON SPRING - FALL Learn more
- To make dressing, blend corn oil, next 4 ingredients, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
- Mix 3/4 cup dressing with tuna, daikon and chives.
JUST BEFORE SERVICE
- 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.
- 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.