Ingredients
- 1/2 cup canola oil
- 3 tablespoon freshly squeezed lime juice
- 1/2 teaspoon minced, peeled fresh ginger
- 1 tablespoon dijon mustard
- 1 cup coconut milk
- 1/2 cup canola oil
- 3 tablespoon freshly squeezed lime juice
- 1/2 teaspoon minced, peeled fresh ginger
- 1 tablespoon dijon mustard
- 1 cup coconut milk
- 2 cup fresh tuna, diced into 1/4 inch cubes
- 1/2 cup diced jicama (about 1/4 inch cubes)
- 2 tablespoon minced red onion
- 1 teaspoon minced serrano pepper
- 2 tablespoon chopped fresh chives
- 1/2 cup coconut dressing
- 2 cup haas avocados
Preparation
Baking Directions:
To make the coconut dressing, combine lime juice, ginger, mustard, coconut milk, and pepper in a blender.
Add the oil slowly in a steady steam to emulsify.
Season with salt.
For the ceviche, combine the tuna, jicama, red onion, pepper and chives in a mixing bowl, add the dressing and mix well.
Season to taste with salt.
Slice the avocados in half, and with a large tablespoon, separate the flesh from the skin, by slowly inserting the spoon through one side, down the middle, and onto the other side to detach the flesh.
Slice the avocado into as many slices as possible width-wise, running your knife under running hot water every few slices to avoid the flesh sticky to the blade.
Fan out gently with your palm.
Divide the ceviche into four plates (about 1 1/2 cups per serving), as a small mound in the center of the plate, and cover with the sliced avocado half.
Garnish with extra dressing, olive oil, and cilantro.
Make sure to season the avocado with a little more salt.
Sprinkle with crushed corn nuts, if using.
