Serves 4


Coconut ceviche dressing

60ml freshly squeezed lime juice

1 3″ piece ginger, peeled

1 tbsp dijon mustard

1 12-ounce can coconut milk

Salt, to taste

Pinch of black pepper

175ml cups canola oil

Tuna avocado ceviche roll

170g diced sushi grade tuna

8 tbsp coconut ceviche dressing, plus more for plating

4 tbsp small diced red onion

4 tbsp small diced jícama

2 tbsp minced chives

1 avocado

60g corn nuts or crushed fritos, for garnish

Cilantro leaves, for garnish

Maldon sea salt, for garnish

Extra-virgin olive oil, as needed

Zest and juice from 1 lime, for garnish


Coconut ceviche dressing

In a blender, add all of the ingredients except for the oil. Pulse until well blended. When fully incorporated, slowly add the oil into the food processor and purée to emulsify. Strain dressing into a container, season with salt, to taste and store in the refrigerator.

Tuna avocado ceviche roll

In a small bowl, mix the diced tuna with the dressing, red onions, jícama, chives, and salt to taste.

Place 4 squares of parchment paper onto a baking sheet and lightly oil them. Carefully peel the skin from the avocado. Using a vegetable peeler, peel thin slices from a quarter of the avocado lengthwise. Place the slices onto 1 square of oiled parchment paper, overlapping by ¼ an inch. Repeat with the remaining avocado to make a total of 4 avocado sheets.

Season the avocado sheets with salt. To assemble the avocado rolls, place 14g of marinated tuna in a straight line, lengthwise, onto each sheet. Using the paper like you would a sushi roller, roll the avocado sheets around the tuna once, carefully peeling away the paper while rolling.

Spoon a small amount of the dressing into the center of four small plates and place the avocado rolls on top. Garnish each plate with 1 tbsp of the corn nuts or fritos, cilantro leaves, a few drizzles of oil, sea salt, a dash of lime juice, and pinch of lime zest.

Find out more aboutJosé Andrés and about the International Edition .