Recipe by José Andrés, Chef at Mi Casa and Owner at ThinkFoodGroup, World Central Kitchen.
In a blender, add ¼ cup of the canola oil, lime juice, ginger and Dijon mustard. Mix until smooth.
Add the coconut milk and blend until the ingredients are combined.
Remove from the blender and move to a bowl. Whisk in the remaining canola oil then fold in the red onion, jicama, serrano pepper, tuna into the dressing. Season with the pepper and salt to taste.
Slice the avocado in half then with a large tablespoon, separate the flesh from the skin by slowly inserting the spoon through one side, then down the middle, and on to the other side to cleanly detach the flesh from the skin.
With the cut side down, slice the avocado lengthwise into as many slices as possible. Make sure to run your knife under hot water every few slices to avoid the flesh sticking to the blade.
Fan out gently with your palm.
Carefully spoon a small mound of ceviche onto a plate. Cover with the fanned out avocado half then season with salt to taste.
Garnish with extra dressing, olive oil, and micro cilantro, then sprinkle the chopped corn nuts and fried quinoa on top.
DE NIT ROSÉ BRUT Raventós I Blanc, Macabeo, Xarel.lo, Parellada, (Monastrell) 2013