Looking for an elegant way to show off your cooking skills? This European inspired recipe from Chef Ryan of Ripple Dc is perfect for wow your guests with your plating skills!

Tuna Crudo with Black Lime – Asian Pear – Radish – Avocado

Avocado Puree

• 1 ripe avocado

• 2 limes juiced

Puree until smooth and season with salt

Black Limes

• 2 limes

• 8 ounces of salt

• 2 quarts water

Blanch the limes in the salted water for 3 minutes

Dry limes in dehydrator or low oven for 2 days or until completely dry and black

Asian Pear Pickles

• 1 Asian pear

• 1 cup rice vinegar

• ½ cup sugar

• ¼ cup water

• pinch salt

Dissolve the sugar in water and rice vinegar adding a touch of salt. Cool the pickling brine and pour over the Asian pear that is cut to your desired shape and size. Let sit for at least 1 day in the brine.

Radishes are shaved thinly and placed on the plate raw with a touch of salt