INGREDIENTS

1. 1 ahi tuna steak, 6 oz
2. 2 tsp five-spice powder, available on spice aisle
3. 1 tsp grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
4. Cooking spray or vegetable oil, for brushing the grill pan
5. 5 oz, half a sack, mixed prewashed baby salad greens
6. 2 radishes, sliced
7. 1/4 cucumber, thinly sliced

Dressing

1. Walden Farms Sesame Ginger 1-2 tbsp or to taste

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper.

Heat a grill pan or griddle over high heat. Spray the grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.

Mix salad with salad dressing. Cut steak diagonally and place on top of salad.

Ingredients

1. 1 lb cooked shrimp, peeled and deveined
2. 1/4 cup fresh lemon juice, about two lemons
3. 1/4 cup fresh lime juice, about 3 limes
4. 1/2 cup fresh squeezed orange juice
5. 4 whole plum tomatoes, seeds removed and diced
6. 2 whole jalapeno peppers, seeds and vein removed, minced
7. 1 cup diced jicama
8. 1/2 cup chopped fresh cilantro
9. 1/4 cup finely chopped red onion
10. Kosher salt and fresh ground pepper

Chop the shrimp into 1/2-inch pieces and transfer to a bowl. Set aside.

In a small bowl, whisk together the lemon and lime juice to combine.

Pour 1/2 cup of the citrus juice over the shrimp and toss to combine.

Allow the shrimp to marinade in the juice for 15 minutes.

Add the tomato, jalapeño, jicama, cilantro, and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Add remaining juices.

Season the ceviche with salt and pepper to taste.