California Avocado season has ended.

Sesame Seared Ahi and California Avocado Radish and Cucumber Salad

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Sesame Seared Ahi and California Avocado Radish and Cucumber Salad



Serves: 12

As needed Marinated ahi (recipe follows)
As needed White Balsamic Vinaigrette(recipe follows)
As needed California Avocado radish cucumber salad (recipe follows)
As needed Yuzu wasabi aioli (recipe follows)
3/4 cup sweet soy sauce**
As needed Garnish: fresh chives, as needed
As needed Garnish: Toho Shokuhim Ume Goma (Sweet-tart-salty sesame seeds)
As needed Marinated Ahi
As needed Yield: 12 servings
2 1/4 lbs. ahi
4 1/2 oz. sesame oil
As needed White Balsamic Vinaigrette
As needed Yield: 3 Cups
6 oz. white balsamic vinegar
6 oz. seasoned rice wine vinegar
12 oz. olive oil
As needed Salt and pepper, to taste
As needed California Avocado Radish Cucumber Salad
As needed Yield: 12 servings of 1/2 Cups each
3 large Fresh California Avocados, peeled, seeded, 1/4" dice*
2 1/4 cups radishes, cleaned, 1/4" dice
2 cups hot house cucumber, peeled, seeded, 1/4" dice
1 Tbsp. fresh chives, minced
As needed Yuzu Wasabi Aioli
As needed Yield 1 Cups
1 3/4 oz. pasteurized egg yolks
1 1/2 Tbsp. Yuzu juice (or fresh lime juice)
1 1/2 tsp. prepared wasabi
3/4 cup olive oil

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Marinated Ahi

  1. Portion Ahi into 3 oz. pieces.
  2. Marinate in sesame oil for 15 minutes.

White Balsamic Vinaigrette

  1. Whisk together all ingredients and refrigerate.

California Avocado Radish Cucumber Salad

  1. Place all ingredients in a bowl.
  2. Add the White Balsamic Viniagrette and gently stir.

Yuzu Wasabi Aioli

  1. Wisk together the egg yolks and yuzu.
  2. Slowly whisk in the olive oil whisking until thick.
  3. Stir in the wasabi and refrigerate.

Per Order

  1. Place 1/2 Cups of the California Avocado Radish Cucumber salad in a ring mold and gently press down.
  2. Place the molded salad at the top center of the platter.
  3. In a hot sauté pan, sear ahi then slice thinly.
  4. Place the ahi down the length of the plate.
  5. Drizzle 1 heaping Tbsp. Yuzu Wasabi Aioli sauce down one side of the platter.
  6. Drizzle 1 Tbsp. of sweet soy sauce along the opposite side of the platter.
  7. Garnish with fresh chives over the salad.
  8. Garnish with seasoned sesame seeds over Ahi.

Serving Suggestions:
* A large avocado weights about 8 oz. as purchased.

** A substitute for sweet soy sauce is 3 Tbsp. brown sugar mixed with 4 1/2 oz. soy sauce.

About the author

Chef Hanis Cavin, Kensington Grill, San Diego, CA


(2 Ratings)