RCI-SN.004.1029.001

Coconut and Tuna Ceviche with Avocado and Corn Nuts

Name: Coconut and Tuna Ceviche with Avocado and Corn Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup corn oil; ⅓ cups fresh lime juice; 1 oz ginger root (peeled); 2 tbsp Dijon mustard; 1⅓ cups canned coconut milk; 1 unit 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)); 1 unit radish sprouts - as needed for garnish

Coconut and Tuna Ceviche with Avocado and Corn Nuts from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

corn oil
1 cup
fresh lime juice
⅓ cups
ginger root
peeled
1 oz
Dijon mustard
2 tbsp
canned coconut milk
1⅓ cups
salt and freshly ground pepper - as needed
1 unit
sushi-grade tuna
cut into small dice
12 oz
diced daikon radish (¾ cup)
3 oz
finely sliced chives (¾ cup)
1½ oz
California avocados
3 pounds
corn nuts
ground as fine as possible (¾ cup)
2½ oz
radish sprouts - as needed for garnish
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Coconut and Tuna Ceviche with Avocado and Corn Nuts

Ingredients

Method

What Makes This Variant Distinct