Ceviche de Atun

Deselect All

10 ounces sashimi grade yellow fin tuna

1 1/2 ounces (1 shot) or 3 tablespoons fresh lime juice

1 1/2 ounces (1 shot) or 3 tablespoons mescal

1/2 teaspoon ground chile de arbol powder

1 medium shallot, chopped fine

2 tablespoons chopped fresh cilantro leaves

1 avocado, halved, pitted, peeled, and diced

Coconut Avocado Mousse, recipe follows

Crispy plantains, as needed

3 red radishes, trimmed and julienned

2 ounces chile oil

Coconut Avocado Mousse

4 large avocados, halved, pitted, and peeled

1 (14-ounce) can coconut milk

2 tablespoons fresh cilantro leaves

1 1/2 teaspoons kosher salt