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1/2 lb of line caught Ono
1/2 lb of sushi grade Ahi
2 Tbspn chopped fresh Limu (Hawaiian Seaweed)
6 ea bay scallops
Croutons
Microgreens or baby lettuce
Dice the Ono and Ahi Tuna into 1/4 inch squares and reserve
Dice scallops into 1/4 inch squares and set aside
Vinaigrette:
3 Tbspn of grapefruit juice
2 tbspn of lime juice
1 Tbspn fresh orange juice
1/4 cup of extra virgin olive oil
2 Tbspn of dices red pepper
1 Tbspn of minced jalapenos
Salt and pepper
Wisk all ingredients together!
To serve:
Just prior to serving, (Otherwise vinaigrette will cook fish!)
Toss the Ono, Ahi, and Limu with a few Tbspn of the dressing
Place in three-inch mold
Top with Microgreens and croutons
Drizzle remaining vinaigrette on plate
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