Serves 2 -4

1 teaspoon super finely, chopped ginger
2 garlic cloves, chopped superfine
1 teaspoon orange zest, plus juice of one orange
1 teaspoon lime zest, plus juice of one lime
¼ cup yuzu rice vinegar
¼ cup tamari sauce
1 tablespoon sriracha sauce
2 tablespoons sesame oil
½ medium red onion, chopped superfine
1 red bell pepper, chopped superfine
1-2 Serrano chili peppers, deseeded and chopped superfine.
3 tablespoons fresh cilantro leaves, chopped
2 firm but ripe avocadoes
1 tablespoon black sesame seeds
¾ – 1 pound Aji tuna ( sushi grade)
Radish sprouts (garnish)
Tortilla Chips

In a medium, shallow bowl whisk together the ginger, garlic, citrus zest and juice, vinegar, tamari, sriracha and sesame oil. Add the chopped red onion, red bell pepper, chili pepper and cilantro and mix well. Refrigerate about 30 minutes. Right before serving, chop the tuna into small diced cubes ( tiny – 1/8 inch). Combine it with the marinade mix , stir well and refrigerate 5-10 minutes. In the mean time chop the avocado into small diced cubes as well. To serve place few spoonful’s onto a small plate and a few avocado pieces, garnish with a few radish spouts and place some tortilla chips around the tartare.