Tuna Aguachile with Avocado and Daikon

Tuna Aguachile with Avocado and Daikon

Prep Time: 15 minutes, 1 hour inactive rest period

Cook Time: -

Servings: 1 - 4

Ingredients

Aguachile marinade

• ½ cup fresh lime juice (about 4 - 5 limes)

• 2 garlic cloves, roughly chopped

• 2 serrano peppers, deseeded and roughly chopped

• 1 jalapeno pepper, deseeded and roughly chopped

• 1 small bunch cilantro, thick stems removed

• 2 tsp honey

• Salt, to taste

Remaining ingredients

• ~ 3-4 oz (per person) sushi-grade tuna

• 1 avocado

• 1 small daikon

• Extra virgin olive oil

• Flaky salt

Directions

Aguachile marinade

1. In a blender, add the fresh lime juice, garlic cloves, serrano peppers, jalapeno pepper, cilantro, honey, and a large pinch of salt.

2. Blend on high until completely smooth. Adjust to taste with more salt.

3. Pour through a strainer into a bowl or jar, then discard the pulp and place the marinade in the fridge for at least an hour to meld and mellow the flavors.

Assemble

1. Slice the tuna at a slight bias, about ½ cm thick. Cut the avocado in half, remove the peel, then slice the avocados into pieces about the same thickness as the tuna. Lastly, peel the daikon and slice it into very thin rounds.

2. In a deep plate or shallow bowl, layer the tuna and avocado at a slant on top of each other. Pour the chilled aguachile marinade around the tuna and avocado.

3. Sprinkle some flaky salt on top of the tuna and avocado, and drizzle the whole dish lightly with olive oil. Finally, garnish the tuna and avocado with the daikon slices. Enjoy immediately.