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Coconut and Tuna Ceviche with California Avocados and Corn Nuts

Coconut and Tuna Ceviche with California Avocados and Corn Nuts
Total time:

0 min

Prep time:

0 min

Cook time:

0 min

ingredients

Serving Size: 12

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

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

METHOD

  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.

JUST BEFORE SERVICE

  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.

PER ORDER

  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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