Tuna Sensation (pictured on the left) Japan, Epcot Food & Wine Festival 2010 Serves 4 2 tablespoons soy sauce 1 tablespoon dry sake (Japanese rice wine) 1 teaspoon dark sesame oil 1 large, ripe avocado, peeled and pitted 1/2 medium lemon 8 ounces fresh ahi Combine soy sauce, sake, and sesame oil and mix well: set aside. Cut avocado into 1/2 inch cubes and place in a small bowl. Squeeze lemon juice over avocado and toss gently to coat. Cut tuna into 1/2 inch cubes and place in a large bowl. Add avocado to tuna, then add soy sauce mixture. Toss very gently to coat, being careful not to smash avocados. Shrimp Cakes Singapore, Epcot Food and Wine Festival 2010 Serves 4 - 6 1 pound raw shrimp, peeled and deveined 1/2 pound raw scallops 1 tablespoon fish sauce 1 1/2 teaspoons chives, finely minced 1 1/2 teaspoons finely grated lemongrass 1 1/2 teaspoons finely grated ginger 1 1/2 teaspoons finely grated garlic 1 1/2 teaspoons chili-garlic sauce (such as sambal olek) 2 egg whites 2 teaspoons cornstarch Place shrimp and scallops in the work bowl of a food processor. Pulse until finely chopped. Transfer mixture to a large bowl. Add fish sauce, chives, lemongrass, ginger, garlic, and chili-garlic sauce. Refrigerate mixture for 30 minutes. Fill a large sauté pan with deep sides with vegetable oil to a depth of 1/4 inch. Heat oil over medium heat. Form shrimp mixture into 1 1/2 inch wide by 1 inch thick patties. Fry in batches, 4 minutes per side, or until cakes are golden brown and feel firm in the center. Carefully transfer cakes to a plate lined with paper towels. Cooks Notes: The Singapore booth serve these crisp shrimp cakes with a side of curry noodles.