LULAV Ceviche
Presented by Robert Henthorn, Executive Chef
Ingredients:
5-6 oz of Sushi grade tuna, ¼ inch slices
3 sea scallops
2 limes, juiced
½ cup plum dressing
½ bunch cilantro
salt & pepper
fried wonton chips
Plum dressing:
1 cup olive oil
1 tsp sesame oil
2 tbsp hoisin sauce
½ tbsp soy sauce
½ cup rice wine vinegar
2 garlic cloves
1 shallot
2 tbsp honey
sugar & salt to taste
