the tuna and place in a non-reactive bowl. Add the lime
juice, mescal, and chile de arbol powder, and toss to coat. Let the mixture marinate. Add the shallots
, cilantro, and avocado, and gently toss to coat. Place a spoonful of the Coconut Avocado Mousse onto the center of a serving plate, then place crispy plantains on top to form a "nest" on top and spoon the ceviche
into the nest. Sprinkle the radish over the plates and drizzle
with the chile oil.
In a food processor, combine the avocado, coconut milk, cilantro, and salt. Blend until the mixture is smooth.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.