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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.