From: Executive chef Mark E. Caldwell,
J Vineyards and Winery
Healdsburg, CA.
This recipe was a runner-up winner in the Appetizer category of the Peanut Advisory Board’s recent recipe contest.
Yield: 4 cups ahi; 2½ cups dressing.
Coconut-Ginger Sauce:
2¼ cup coconut milk, unsweetened
2 tsp. sesame oil
1 Tbsp. soy sauce
2 Tbsp. lime juice
1 tsp. salt
1 Tbsp. coconut syrup
2½ tsp. ginger, grated
Lomi Lomi Ahi:
2½ cup ahi, diced
¼ cup red Fresno pepper, diced
¼ cup red onion, diced
¼ cup green onion, thin bias cut
¾ cup peanuts, salted, toasted, chopped
¼ cup cilantro, coarse chop
pinch of salt
as needed, won ton crisps or endive
for garnish, 2 Tbsp. red peppers, diced
for garnish, 2 Tbsp. peanuts, salted, toasted, chopped
For Coconut-Ginger Sauce: In medium bowl, whisk together ingredients. Set aside.
For Lomi Lomi Ahi: In separate bowl, gently fold together the lomi lomi ingredients.
When ready to serve, gently fold lomi lomi with dressing. Garnish each serving with additional red peppers and peanuts. If only using a portion of the recipe, keep remaining lomi lomi mixture and dressing separate until ready to serve.
