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. ahi tuna, chopped into small cubes
1 C Markon First Crop Green Seedless Grapes, sliced
1/4 C shiso leaves
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 and combine well. Arrange four serving plates with equal portions ahi, jicama, and grapes. Drizzle with remaining sauce. Garnish with sesame seeds and shiso.
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.