BILLICK’S CREVICHE TUNA OCTOPUS AND SQUID SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

12-(Oz) sashimi grade tuna

8 ounces EACH squid, and octopus

Pot of water for blanching

MARINATE:

1 cup rice wine vinegar

1 teaspoon EACH sugar, and sesame oil

POKE:

1/2-cup ogo (seaweed)

1 clove garlic, minced

1 thumb-size fresh ginger, minced

1 tablespoon EACH soy sauce, lemon juice and mirin

1 teaspoon molasses

1/2-teaspoon sesame oil

4 scallions, bias sliced into 1/2-inch slices

DIRECTIONS:

1.   Cut the ahi into small dice.

2.    Remove purple skin on the squad tubs, cut into thick rings.

3.   Cut the octopus into thick slices

4.   Blanch squid rings and octopus in boil in water for 2 minutes.

5.   Remove from pot and place under cold running water to stop cooking.

6.   Place creviche ingredients in the marinate and marinate for 1 hour.

7.   Remove from marinate and shake off the excess.

8.   Add poke ingredients to a bowl along with tuna, octopus, and squid.

9.   Place in a refrigerate for at least 1 hour.

10.                Serve with Sriracha chili sauce and crusty toast.

ENJOY DAN:                                          PLANT SEEEDS AND FISH!!