Coconut and Tuna Ceviche with Avocado and Corn Nuts

Ingredients

 * 1 Cup Corn oil
 * 1/3 Cups Fresh lime juice
 * 1 oz Ginger root, peeled
 * 2 Tbsp Dijon mustard
 * 1 1/3 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 (3/4 cup)
 * 1 ½ oz Finely sliced chives (3/4 cup)
 * 3 Pounds California Avocados
 * 2 ½ oz Corn nuts, ground as fine as possible (3/4 cup)
 * Radish sprouts - as needed for garnish

Directions
METHOD

To make dressing, blend corn oil, next 4 ingredients, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.

Mix 3/4 cup dressing with tuna, daikon and chives.

JUST BEFORE SERVICE

Lay peeled avocado halves on the flat side. With a thin knife, slice avocado into 1/8-inch slices, keeping each avocado half separate. (Make slices without moving the avocado. The avocado must remain intact.) Carefully flatten the sliced avocado to fan out. Place on a piece of plastic wrap and cover. Keep refrigerated.

PER ORDER

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