Ingredients

Mango Puree,
Avocado, Sliced
Blood Orange, Segemented
Ahi Tuna (Sushi Grade), sliced

Sunflower Sprouts
Cucmber, thinly sliced
Orange Bell Pepper, thinly sliced and pickled

Dressing

Jalapeno, finely diced
Lime, juice and zest
Cilantro, chopped
Soy Sauce
Sesame Oil
Grapeseed Oil

Mango Puree – Add diced Mango to a sauce pot with agave necter and enough water to almost cover. Cook until mango is tender and puree in a food processor or blender.

Pickled Bell Pepper – Combine 3/4 C Rice vin, 1/4 C Mirin, 1/4 C Sugar and 1 tsp salt in a sauce pot and heat until sugar ans alt are dissolved. Pour over thinly sliced bell peppers. Marinate 1 hour.