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

Directions

 * 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.