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3/4 to 1 pound fresh tuna, diced
1/2 large ripe but firm mango, diced
1 ripe but firm avocado, diced
1 Persian cucumber, diced
1/2 small red onion, finely chopped
1 jalapeno, deseeded and finely minced
1/2 preserved lemon, finely chopped
1 tablespoon soy sauce
1 tablespoon Gefen Toasted Sesame Oil
1 tablespoon Tonnelli Avocado Oil
1 tablespoon rice vinegar
1 tablespoon Gefen Sesame Seeds
1/2 teaspoon Haddar Kosher Salt
4 sheets rice paper, each cut into 8 triangles (see note)
1 egg white
black sesame seeds
oil, such as Tonnelli Avocado Oil, for frying
sesame leaves
black sesame seeds
Brush each rice paper triangle lightly with egg-wash and sprinkle with black sesame seeds.
In a small saucepan, heat oil over medium-high heat. Fry rice paper triangles, one at a time, for two to three seconds; immediately after it curls, remove from oil using tongs or a slotted spoon. Transfer to a plate lined with paper towels to drain excess oil.
In a mixing bowl, combine all the ingredients. Mix until well combined; taste, adjust seasoning if necessary.
When ready to serve, arrange five to six sesame leaves on a long platter.
Spoon some of the tuna ceviche over each leaf; top with about a teaspoon of seaweed caviar, if using.
Top each one with a sesame crusted rice paper crisp. Serve the rest on the side. Serve immediately.
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