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 ...

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