Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Walnut | 1 walnut half (4g) | 26 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Radish | 1/2 cup (58g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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.
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.