Recipe - Tuna Ceviche with Prosciutto Wrapped Asparagus

Fun recipe - kind of involved, but, worth it. This recipe has three parts:

1. The Ceviche
2. The Asparagus
3. The Glaze

Ingredients:
Ceviche:
1 lb. Yellowfin Tuna - Cubed into 1/2" cubes
1 Ripe Avocado - Cubed into 1/2" cubes
1 Medium Onion - Diced Small
1/2 Cup Fresh Lime Juice (About 2 limes' worth of juice)
1/4 Cup cold-pressed Extra Virgin Olive Oil
Cilantro - To Taste
Kosher Salt - To Taste
Some type of Lettuce - For garnish/serving

Asparagus:
1 lb. Asparagus
1/4 lb. Prosciutto

Glaze:
1/4 Cup Balsamic Vinegar
1/4 Cup Fresh Lime Juice
1/4 Cup Sugar

Preparation:
Ceviche:
Mellow the onions by soaking them in a bowl of water with about 1 tsp. dissolved salt for about 45 minutes.
Drain the onions, and combine all of the ingredients in a large bowl. Combine gently.
Refrigerate for about 30 minutes.
Taste, and re-season if necessary

Asparagus:
Bring a saucepan of water to a boil with a pinch of salt.
Boil the asparagus for about 3 minutes, then, shock in ice water.
Dry on a paper towel and grill on a grill pan, barbecue grill, or clamshell grill.
Wrap 1/2 piece of prosciutto around each stalk while the asparagus is still warm.
Let cool to room temperature.

Glaze:
Simmer the vinegar, lime juice, and sugar until the mixture reduces by about half.
Set aside to cool.

Plating:
On one half the plate, place a large piece of lettuce, and mold about 1/4 cup of the ceviche into a round on top of the lettuce. A biscuit cutter works well for this.

On the other half, lay a thin line of glaze, about the average length of the asparagus stalks, and place three wrapped stalks on top.

You're going to need:
Nothing special, although, a biscuit cutter would help for presentation.

Serves:
4-6, easily.