From: Chef Steven Devereaux Greene, Devereaux's, Greenville, SC. Yield: 12 servings. 5 Tbsp. organic soya (recipe follows) 24 oz. ahi tuna, diced 6 oz. English cucumber, peeled, diced ⅜ cup scallions, thinly sliced 1½ cups large Fresh Hass Avocado, peeled, seeded, diced* 4 Tbsp. unseasoned rice vinegar 2 Tbsp. black sesame seeds, toasted as needed, kosher salt as needed for garnish, thinly sliced cucumber, thinly sliced radish, micro greens, pureed Fresh Hass Avocado Organic Soya ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick.