Reviewed: Sep. 5, 2009

I added fresh diced avocado, some fresh lime juice & cilantro just before serving. This was a hit, even in Minnesota with a "non-sushi" crowd.

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NancyW

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Reviewed: Jul. 20, 2009

Absolutely incredible!I added tomatoes as well and what a fantastic dish. I also tried a little bit with some balsamic vinegar. Just a wonderful dish.

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jim

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Reviewed: Apr. 17, 2009

very yummy. probably a safer choice if you're not totally confident in your ability to pick out sashimi quality fish.

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HollyN82

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

It was delicious but we had to double if not triple the amount of soy sauce. Being from Louisiana we are a little numb to spice but we couldn't taste the jalapeño at all. we probably would have doubled that as well if we had another. After all, it was still very good.

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Roxanne

Cooking Level: Beginning

Home Town: Plaquemine, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Aug. 7, 2007

Excellent! I threw some toasted sesame seeds on top before serving.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jul. 27, 2007

Simple and so tasty!

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jeanlucsgirl

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Reviewed: Jul. 16, 2007

My husband caught a couple of bluefins so I decided to try this recipe... absolutely delicious! I added chopped tomatoes and chopped cilantro before serving, which gave it a different twist in flavor. I'll send the hubby back out to fish for more bluefin!

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JenBo SoCal

Living In: San Diego, California, USA

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Reviewed: May 31, 2006

This is a fantastic appetizer for the sashimi tuna lover. I served in clear martini glasses to showcase the beautiful colors and garnished with avocado slices and asian rice crackers.

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