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 ==
# To make dressing, blend corn oil, next 4 ingredients, 1 teaspoon salt and ½ teaspoon pepper until smooth.
# Mix ¾ 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 ⅛-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.
__NOTOC__
Category:Chives Recipes
Category:Coconut milk Recipes
Category:Daikon Recipes
Category:Daikon sprouts Recipes
Category:Hass avocado Recipes
Category:Lime juice Recipes
Category:Mustard seed Recipes
Category:Tuna Recipes