Total Time
30mins
Prep 30 mins
Cook 0 mins

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 Nutrition

  • 1 medium jicama, thinly sliced
  • 14 cup red onion, thinly sliced, roughly cut into about 1-inch shreds, then soaked in ice water for about half an hour
  • 14 cup cucumber, peeled, seeded, thinly sliced
  • 12 cup sweet 100 tomatoes (other small cherry tomatoes may be used, but you might want to cut them in half or quarters)
  • 14 lb sashimi grade ahi, thinly sliced (tuna)
  • salt & pepper
  • Dressing

  • 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.
Most Helpful

just like restaraunt quality...this was like what we had on vacation!

schlamand July 30, 2009