Sesame Seared Ahi and California Avocado Radish and Cucumber Salad

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Serves: 12

As needed Marinated Ahi (recipe follows) As needed White Balsamic Vinaigrette (recipe follows) As needed California Avocado Radish Cucumber Salad (recipe follows) As needed Yuzu Wasabi Aioli (recipe follows) 3/4 cup sweet soy sauce** As needed Garnish: fresh chives, as needed As needed Garnish: Toho Shokuhin Ume Goma (Sweet-tart-salty sesame seeds) Marinated Ahi (Yield: 12 servings) 2 1/4 lb. ahi 4 1/2 oz. sesame oil White Balsamic Vinaigrette (Yield: 3 Cups) 6 oz. white balsamic vinegar 6 oz. seasoned rice wine vinegar 12 oz. olive oil As needed Salt and pepper, to taste California Avocado Radish Cucumber Salad (Yield: 12 servings of 1/2 Cups each) 3 large Fresh California Avocados, peeled, seeded, 1/4" dice* 2 1/4 cups radishes, cleaned, 1/4" dice 2 cups hot house cucumber, peeled, seeded, 1/4" dice 1 Tbsp. fresh chives, minced Yuzu Wasabi Aioli (Yield 1 Cups) 1 3/4 oz. pasteurized egg yolks 1 1/2 Tbsp. Yuzu juice (or fresh lime juice) 1 1/2 tsp. prepared wasabi 3/4 cup olive oil

Marinated Ahi

  1. Portion Ahi into 3 oz. pieces.
  2. Marinate in sesame oil for 15 minutes.

White Balsamic Vinaigrette

  1. Whisk together all ingredients and refrigerate.

California Avocado Radish Cucumber Salad

  1. Place all ingredients in a bowl.
  2. Add the White Balsamic Vinaigrette and gently stir.

Yuzu Wasabi Aioli

  1. Whisk together the egg yolks and yuzu.
  2. Slowly whisk in the olive oil whisking until thick.
  3. Stir in the wasabi and refrigerate.

Per Order

  1. Place 1/2 cup of the California Avocado Radish Cucumber Salad in a ring mold and gently press down.
  2. Place the molded salad at the top center of the platter.
  3. In a hot sauté pan, sear ahi then slice thinly.
  4. Place the ahi down the length of the plate.
  5. Drizzle 1 heaping Tbsp. Yuzu Wasabi Aioli sauce down one side of the platter.
  6. Drizzle 1 Tbsp. of sweet soy sauce along the opposite side of the platter.
  7. Garnish with fresh chives over the salad.
  8. Garnish with seasoned sesame seeds over ahi.

Serving Suggestions:
* A large avocado weights about 8 oz. as purchased.

** A substitute for sweet soy sauce is 3 Tbsp. brown sugar mixed with 4 1/2 oz. soy sauce.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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