Coconut and Tuna Ceviche with Avocado and Corn Nuts
Ingredients
- 1 cup corn oil
- ? cups fresh lime juice
- 1 oz ginger root, peeled
- 2 tbsp Dijon mustard
- 1? cups canned coconut milk
- salt and freshly ground pepper - as needed
- 12 oz sushi-grade tuna, cut into small dice
- 3 oz diced daikon radish (¾ cup)
- 1½ oz finely sliced chives (¾ cup)
- 3 pounds Hass avocado|California avocados
- 2½ oz corn nuts, ground as fine as possible (¾ cup)
- daikon sprouts|radish sprouts - as needed for garnish
- To make dressing, blend corn oil, next 4 ingredients, 1 teaspoon salt and ½ teaspoon pepper until smooth.
- Mix ¾ cup dressing with tuna, daikon and chives. ==
- Lay peeled avocado halves on the flat side.
- With a thin knife, slice avocado into ?-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 daikon sprouts|radish sprouts.
This article uses material from the "Coconut and Tuna Ceviche with Avocado and Corn Nuts" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
