Coconut and Tuna Ceviche with Avocado and Corn Nuts

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  1. To make dressing, blend corn oil, next 4 ingredients, 1 teaspoon salt and ½ teaspoon pepper until smooth.
  2. Mix ¾ cup dressing with tuna, daikon and chives.

Just before service

  1. Lay peeled avocado halves on the flat side.
  2. With a thin knife, slice avocado into ⅛-inch slices, keeping each avocado half separate (make slices without moving the avocado. The avocado must remain intact)
  3. Carefully flatten the sliced avocado to fan out.
  4. Place on a piece of plastic wrap and cover.
  5. Keep refrigerated.

Per order

  1. Mound 2 generous tablespoons tuna in center of plate in a loaf shape.
  2. Carefully scoop up one sliced avocado half with a knife and place on top of the tuna ceviche loaf.
  3. Drizzle the plate with additional dressing.
  4. Dust avocado with some powdered corn nuts and a pinch of salt.
  5. Garnish plate with radish sprouts.