RCI-SF.003.0017.001
Coconut and Tuna Ceviche with Avocado and Corn Nuts
Coconut and Tuna Ceviche with Avocado and Corn Nuts from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- ⅓ cups
- ginger root1 ozpeeled
- 2 tbsp
- 1⅓ cups
- salt and freshly ground pepper - as needed1 unit
- sushi-grade tuna12 ozcut into small dice
- 3 oz
- 1½ oz
- 3 pounds
- corn nuts2½ ozground as fine as possible (¾ cup)
- radish sprouts - as needed for garnish1 unit
Method
1
Peel the ginger root and grate it finely into a small bowl.
2
Whisk together the fresh lime juice, grated ginger, Dijon mustard, and canned coconut milk in a medium bowl until well combined. Season with salt and freshly ground pepper to taste.
3
Place the diced sushi-grade tuna in a non-reactive bowl and pour the coconut-lime marinade over it, ensuring the tuna is fully submerged. Cover and refrigerate for 15–20 minutes to allow the tuna to gently cure in the acidic marinade.
18 minutes
4
While the tuna cures, cut the California avocados in half lengthwise, remove the pit, and scoop the flesh into a separate bowl. Cut the avocado into small dice, being careful to keep the pieces intact.
5
Grind the corn nuts as finely as possible to create a coarse flour consistency; set aside.
6
Remove the marinated tuna from the refrigerator and gently fold in the diced daikon radish and finely sliced chives, preserving the texture of the tuna.
7
Carefully fold the diced avocado into the ceviche mixture just before serving, being gentle to avoid breaking the avocado pieces.
8
Divide the ceviche evenly among four serving bowls or plates. Sprinkle the ground corn nuts generously over the top of each portion and garnish with radish sprouts.
9
Serve immediately while the ceviche is well chilled and the avocado is at its best texture.