For the Ceviche Base:

Ahi Tuna, cut into ½” cubes.

5 oz. Orange Supremes, cut in half

5 oz. Anise Tomatoes, small diced (recipe follows)

2 oz. Yellow Onion, small dice

½ oz. Cilantro, chopped

1 C. Poblano Broth (recipe follows)

½ C. Anise Liquid (the liquid from the soaking tomatoes - recipe follows)

1. Mix all together and add to cubed Ahi Tuna.

2. Serve cold with White Corn Chips and Pozole Nuts (recipes follow).

For the Anise Liquid:

42 oz. Granulated Sugar

4 oz. Anise Seed

2 ea. Cinnamon Sticks

2 ea. Bay Leaves

5 ea. Clove

1 qt. White Vinegar

1 qt. Sake

1 qt. Water

2 ea. Guajillo Chile

1 ½ T. Sea Salt

1 T. Black Pepper

1. In a sauce pan, bring all ingredients to a boil and take off the heat.

2. Cool down completely.

3. Label and store in plastic container.

For the Anise Tomatoes:

1# Tomatoes

10 ¼ oz. Anise Liquid

1. Make an X on the bottom of the tomatoes.

2. Blanch and shock the tomatoes.

3. Peel.

4. Bring the Anise Liquid to a boil and pour over the tomatoes.

5. Cool, label and refrigerate.

For the Poblano Broth:

1# Poblano Pepper, washed with cold water

1# Tomatillo, washed with cold water

1# Green Bell Pepper, washed with cold water

2 ¾ fl. oz. Lime Juice

1 ¼ fl. oz. Lemon Juice

1/2 fl. oz. Yuzu Juice - extracted from the yuzu fruit. Fresh Yuzu are quite uncommon in the U.S. so bottled juice is an acceptable substitute in most recipes that call for Yuzu.

1. Wash the tomatillos and the poblanos.

2. Cut the tomatillos and core the poblanos and peppers and place them in a blender. Blend at high speed.

3. Using a china cap, strain the blended vegetables. Press the liquids the mesh. Discard the solids.

4. Incorporate the yuzu, lime, and lemon juices to the broth.

5. Label, date and refrigerate.

For the totopos:

1. Fry white corn tortillas and finish with kosher salt.

For the Pozole Nuts:

1# Giant White posole

1/4 oz. Dried Adobo Spice

1/4 oz. Sea Salt

1/4 oz. Granulated Sugar

1. In a large pot, boil the posole for 6 hours.

2. Strain and put the posole on sheet pans to cool down.

3. Bake at 250 degrees for 1 1/2 to 2 hours. Once they are crispy, fry them @ 350 degrees until they puff up.

4. Strain and transfer to a mixing bowl. Add the dried adobo spice and sugar whiel the nuts are warm.

5. Cool and store in a plastic container with a lid.