2 Tbsp. low-sodium soy sauce
2 Tbsp. juice of Markon First Crop Limes
1 tsp. chili garlic sauce
1 tsp sesame oil
1 tsp. zest of Markon First Crop Limes
1 lb. sushi-grade ahi tuna, chopped into small cubes
1/4 cup Ready-Set-Serve Diced Red Onions
2 Ready-Set-Serve Avocado Halves, diced
1/4 cup Ready-Set-Serve Chopped Green Onions
1/4 cup Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 Tbsp. sesame seeds
In a large mixing bowl, whisk together soy sauce, lime juice, chili garlic sauce, sesame oil, and lime zest.
Add ahi, red onion, avocado, green onion, cilantro, and sesame seeds. Mix and divide into 12 portions served in cups or appetizer spoons.
Garnish with more sesame seeds and cilantro.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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