Coconut and Tuna Ceviche with Avocado and Corn Nuts

Ingredients

• 1 cup corn oil
• ⅓ cups fresh lime juice
• 1 oz ginger root, peeled
• 2 tbsp Dijon mustard
• 1⅓ 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 California avocados
• 2½ oz corn nuts, ground as fine as possible (¾ cup)
• radish sprouts - as needed for garnish

Procedures

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.