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Dietitian Approved Recipes
COCONUT AND TUNA CEVICHE WITH CALIFORNIA AVOCADOS AND CORN NUTS
Fresh lime juice
Ginger root, peeled
Canned coconut milk
Salt and freshly ground pepper - as needed
Sushi-grade tuna, cut into small dice
Diced daikon radish (3/4 cup)
Finely sliced chives (3/4 cup)
Corn nuts, ground as fine as possible (3/4 cup)
Radish sprouts - as needed for garnish
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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