SPICY AHI TOMATO JALEPENO CEVICHE WITH SOY SESAME DRESSING ENJOY DAN:

SPICY AHI TOMATO JALEPENO CEVICHE WITH SOY SESAME DRESSING

                                                                                               By CHEF DAN:

Serves 4

FOR THE CEVICHE:

12 ounces sashimi grade tuna, cut into small diced

1 vine ripe tomato, diced

1 jalapeño chili pepper, seeded and minced

1 tablespoon soy sauce

1/2-teaspoon EACH sesame oil and rice wine vinegar

A pinch of oregano

1/2-cup cilantro, chopped

FOR THE SOY SESAME DRESSING:

3 tablespoon soy sauce

2 tablespoon mirin

2 shallots, chopped

1 tablespoon EACH rice wine vinegar, and lime juice

1 teaspoon EACH sesame oil and Randy’s honey

FOR GARNISH:

1/2-Greek yogurt or mayonnaise

1 teaspoon Srirache Chili sauce

1 tablespoon sesame seeds

1 English cucumber, sliced paper thin

1/2-cup rice vinegar

1/2-teaspoon EACH sesame oil, and red pepper flakes

2 rice crackers, split in half

DIRECTIONS:

1.   Combine all ceviche ingredients except the avocado, set aside.

2.   In a blender mix all soy sesame dressing and blend until smooth.

3.   Combine yogurt and Sriarche chili sauce, set aside for dipping sauce.

4.   Combine cucumber, vinegar, oil, and chili flakes in a bowl.

5.   Allow cucumber mixture time to “quick pickle” for 2 hours or more.

6.   1n 4-3-inch tartlet molds in the center of a plate.

7.   Layer the cucumbers around the rings.

8.   Inside the molds, form a small pile of the ceviche, half-way up the mold.

9.   Add with a layer of avocado, then top with a layer of tuna.

10.                Top with yogurt mixture, add sesame seeds.

11.                Finish with rice cracker.

12.                Lift off mold and drizzle with dressing all around.

ENJOY DAN:                                                   BON-APPETITE!!