Adapted from Jeff Smedstad – Elote Cafe in Sedona, Arizona.
Jeff’s Special Elote Mayo Mixture
- 1/2 C Best Foods mayonnaise
- 1 tsp granulated sugar
- 1/2 tsp granulated garlic
- Salt and pepper to taste
- Choloula to taste
- 1 TBL fresh lime juice
Ingredints
- 1 LB Grade #1 Tuna
- 2 TBL grated carrot
- 1 TBL finely diced radish
- 2 TBL diced onion
- generous portion of cilantro
- 2 TBL bottled lime juice
- 1/2 sliced avocado
- dash of soy sauce
- dash of cream of tartar
- 1/2 C Elote Mayo Mixture
Step by Step
- Cut your tuna into small pieces
Remove the black vein from the fish if present - Mix all ingredients except tuna
- Toss mixture with tuna
- Serve on rustic crackers
Do not keep for more than 6 hours
Adapted from Lincoln Steakhouse and Bar – Chef John Frasier
- Sashimi Grade Aji Tuna – cubed
- Avocado, lime, salt pepper
- Pineapple Juice
- Soy Sauce – low sodium
- Thai Chili Paste
- Lemon Zest
- Fresh Ginger
- Fresh Garlic
- Chopped Jalapenos
- Charred Pineapple
- Red Bell
Combine
- 1 TBL soy sauce
- 1 TBL pineapple juice
- Dab of chili paste
- Lemon Zest, Grate Ginger
- Let marinate 3 minutes
- In food ring add
- 1/4 ringAvocado
- 3/4 ring tuna
- Fresh peppers and Garlic on the side
- pineapple on the top