Pineapple Mojito:

10 mint leaves
2 ounces coarsely chopped fresh pineapple
2 ounces white rum
1 ounce pineapple juice
2 ounces margarita mix
Splash of club soda
Sugarcane for garnish

In a glass, combine the mint leaves and fresh pineapple. Using a pestle or the end of a wooden spoon, muddle the leaves with the pineapple. Fill the glass with ice. Add the rum, pineapple juice and margarita mix. Cover, and shake. Strain into a glass, top with the club soda, garnish with sugarcane and serve immediately.

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Guacamole:

4 ripe Hass avocados, peeled, seeded and coarsely chopped
1 medium red onion, diced
1/4 cup chopped cilantro, plus additional leaves for garnish
1 teaspoon chipotle puree or Tabasco sauce (or according to taste)
1 teaspoon kosher salt
2 medium yellow tomatoes, roasted and cut into 1/4 inch dice
Juice of 1/2 lime

Place the avocados, onion, and chopped cilantro in a large glass or ceramic bowl, and toss well; the avocado will get mushy. Add the chipotle or Tabasco, salt, tomatoes and lime juice and stir until well blended. Serve immediately, or cover tightly and refrigerate for up to 1 day.

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Yellowfin Tuna and Coconut Poblano Ceviche:

12 ounces sashimi-grade yellowfin tuna filets, skinned and cut into 1/4 inch dice
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 medium-size red onion, finely diced
1 red bell pepper, seeded and finely diced
2 poblano chiles, roasted, peeled, seeded and diced
2 tablespoons coarsely chopped cilantro
One 14-ounce can coconut milk
3 tablespoons cream of coconut
1 tablespoon honey
Kosher salt and freshly ground pepper

Put the tuna in a large glass or ceramic bowl. Add the citrus juices, mix well, and cover tightly. Add the remaining ingredients, stir to mix, and refrigerate until the tuna is turning opaque on the outside but is still rare on the inside, about 15 minutes. Serve chilled.