1 LB Cubed Raw Ahi
Edamame
Ginger
Radish
Cucumber
Purple Onion
Soy Sauce
Mango/Jalapeno Salsa
Carrots
Cilantro

Serve on a bed of fresh greens and bean sprouts!

Coat Opah in Sesame Seeds
Get Pan Smoking Hot and Sear 10-15 Seconds On Each Side
Slice Opah, Drizzle With a Butter Ponzu, and Top with Green Onions

2lbs Opah, Diced
3lbs Limes, Juiced
10 Tomatoes, Diced
1 Brown Onion, Diced
1 Red Onion, Diced
2 Bunches of Cilantro, Chopped
5 Cucumbers, Diced
Pinch of Salt and Pepper
Chile Tepin, Crushed (for heat)

In a bowl add lime juice and your chopped onions and Opah. Put in refrigerator for 45 min. Remove bowl and add cilantro and tomato and mix. Then add salt, pepper and cucumbers last. (optional) Crush some dried chile tepin and sprinkle on top or mix in to ceviche for heat.

16oz Fresh Tuna Loin, 1 1/2 inches wide and 8 inches long
1 Lemon, Zested
1  Peach, Peeled and Dices
12 Pitted Black Olives, Halved
1 Fresh Red Chili Pepper, Finely Chopped
1 Tablespoon Fresh Chives, Finely Chopped
3 Tablespoons of Capers
8 Tablespoons of EVOO
Fresh Parsley Leaves
Pinch of Sea Salt

2 Handfuls of Fresh Cilantro, Finely Chopped
1/2 Jalapeno, Sliced
1 Teaspoon Grated Fresh Ginger
1 Garlic Clove, Grated
2 Limes, Juiced
2 Tablespoons of Soy Sauce
Pinch of Sugar
Sea Salt and Freshly Ground Black Pepper
1/4 Cup Extra-Virgin Olive Oil
1 (6 ounce) Piece of Sushi Grade Ahi Tuna
1 Ripe Avocado, Sliced

1 LB Cubed Raw Ahi
1 Cup Soy Sauce
1/2 Cup of Sesame Oil
1/4 Cup Seasoned Rice Vinegar
1-2 TBSP Sesame Seeds and/or Furikake
Dash of Chili Oil (for however much heat you'd like)
Dash of Umami

Serve the fish on its own or on a bed of rice with avocado, seaweed salad, and any other favorite poke toppings!