"Hawaiian Fusion" Dishes -- Flame-Free!

World-Class Chef Roy Yamaguchi Serves Them Up -- No Heat Required

(CBS) 

Ceviche of Hawaiian Abalone with Scallops, Tuna, Oranges and Passionfruit Juice

8 ea baby Hawaiian abalone quarter size
2 ea fresh scallop u-10 size
8 oz tuna filet in a rectangle block

Slice the tuna into 16 slices and the scallop into 8.

Salad:
4 ea yellow grape tomato cut in half
4 ea red grape tomato cut in half
8 ea segments from orange
1/8 cup small Japanese cucumber
1/8 cup daikon cut into thin ½" by 1½" rectangle
2 ea myoga sliced
1/8 cup fresh mint

Combine all the ingredients together and reserve.

Ceviche Sauce:
2 oz freshly squeezed lemon juice
1 tbsp yuzu juice
2 tsp soy sauce
T-t Black pepper
T-t Salt
1/2 tsp Garlic minced
1/2 tsp Ginger grated
2 oz Passion fruit syrup
1 tsp sambal
1 tsp cilantro minced
1/8 ea red onion thinly sliced

Combine all the ingredients together and reserve it in the refrigerator for one hour.
After one hour, marinate the seafood with the ceviche sauce.

To Plate:
In a large pasta bowl, remove the red onion slices and reserve.
Pour the ceviche sauce in the bowl.
Mix the salad ingredients with the red onion and place it over the sauce.
Arrange the seafood around the salad and garnish with the cilantro spring.
Garnish with cilantro springs.

Note: You may substitute the seafood with your desired seafood. Since this is eaten raw, please buy the freshest ingredients possible.

Hearts of Palm Salad with Heirloom Tomatoes, Frisee and Walnuts

Salad:
1/4 cup hearts of palm sliced
2 heads baby frisee (light green, white and yellow)
1 ea Belgian endive sliced
1 tbsp blue cheese crumbled
1/8 cup walnuts
1/4 of a head radicchio shredded
4 heads baby red oak

Seasoning:
1 tbsp truffle oil
1 tsp sherry vinegar
1 ea small shallot minced
T-t salt
T-t pepper

Combine all the ingredients for the salad and season with salt, pepper, shallots, vinegar and oil just before serving.

Note: You may substitute your preferred salad greens for any of the above, but I would recommend staying away from using a watery lettuce like iceberg.

Citrus Vo-Jito

Tantalizing blend of Citrus Vodka (such as Ketel One Citron Vodka) with lime juice, freshly muddled mint and a dash of rock candy syrup.

Ingredients
6 each Mint Leaves (de-stemmed)
1/2 oz Rock Candy Syrup (5 parts sugar to 2 parts water, heated at medium heat until clarified)
1/2 Lime Squeezed and Dropped
2 oz Ketel One Citroen
Fill with Soda

Shake and Pour
Garnish with 3 mint sprigs, 1/2 lime in cocktail