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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A special I had at one of our great seafood restaurants in Monterey. They wouldn't share the recipe, but I found a few like it and adapted 'til it was close! I don't usually add the chilis, (I picked them off at the restaurant,) but my husband likes them. A mandoline is great here for the veggies. Ingredients:
1 medium jicama, thinly sliced |
1/4 cup red onion, thinly sliced, roughly cut into about 1-inch shreds, then soaked in ice water for about half an hour |
1/4 cup cucumber, peeled, seeded, thinly sliced |
1/2 cup sweet 100 tomato (other small cherry tomatoes may be used, but you might want to cut them in half or quarters) |
1/4 lb sashimi grade ahi, thinly sliced (tuna) |
salt & pepper |
3 tablespoons lime juice |
3 tablespoons extra virgin olive oil |
2 tablespoons chopped cilantro |
serrano chilies, sliced or avocados, slices or cilantro leaf, if desired (to garnish) |
Directions:
1. Have all ingredients chilled.
2. Use an immersion blender to make dressing. Set aside two tablespoons, then toss veggies with remaining 1/4 cup.
3. Arrange veggies on two plates, then top with the ahi.
4. Drizzle with dressing, and, if desired, arrange avocado on top, sprinkle with chilis and cilantro.
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