Ming says: When I was on my honeymoon in New Zealand, I fell in love all over again... with kiwis, the fuzzy little fruits with the sweet luscious pulp inside. The kiwi is too often overlooked, relegated to the edge of the plate as a garnish, so I like to show it off in this master recipe, which puts the kiwi center stage.

Makes about 4 1/2 cups

• 1 tablespoon ginger, minced
• 4 kiwis, peeled, cut into 1/4-inch dice
• 2 cups jicama, cut into 1/4-inch dice
• 1 cup red onion, cut into 1/4-inch dice
• 1/4 cup packed cilantro, chopped
• 1 jalapeno, stemmed and minced with seeds
• Juice of 4 limes
• 1 shot agave tequila
• Kosher salt and freshly ground black pepper
• Sugar to taste

In a large bowl, gently mix all the ingredients. Season with kosher salt and freshly ground black pepper and sugar to taste. Let stand at room temperature for at least an hour before using or preferably covered overnight in the refrigerator.

>>Use this Master Recipe in Scallops and Maine Shrimp Seviche with Ginger-Kiwi-Jicama Salsa by guest Chef Jasper White.

>>This recipe appears in Episode #406.

>> For additional recipes and more, visit www.ming.com