Tuna Tartar with Spicy Ginger Marinade (Boom)

For the avocado mash: Mash ripe avocados with lime juice and season with salt and pepper to taste. For the tuna tartar: Cut tuna into small dice. Toss with some olive oil, minced shallot, and minced Thai chili to taste (keep a light touch). Keep in refrigerator or in a bowl on ice until ready to use. For the chili oil: This can be made in advance and will keep in the refrigerator for some time. Note that my recipe is 1/3 of the original and makes plenty of oil. A good scale is important to get the quantities right, but the taste is complex enough, that if you omit an ingredient or increase one to taste, it will work fine. Toast ancho chilis, dried chipotle, allspice berries, cloves, fennel seeds, mace, star anise, and cinnamon sticks. Put all in a blender to puree medium fine. Heat grape seed oil to 160 degrees with spices plus salt, then let cool. Strain through chinois and push for total extraction of flavor. For the Kaffir Syrup (component of ginger marinade, which follows) (note that I have cut to 1/4 of original recipe, which is plenty): Combine lime juice, sugar, and Kaffir lime leaves in a pot and heat to 190 degrees, then steep, covered until cool. Strain leaves. For the Ginger Marinade (I used 1/2 of recipe): Rough chop the ginger. Puree in blender with olive oil until totally smooth. Then mix in champagne vinegar, soy sauce, and kaffir syrup. To assemble each serving: Place a 3 inch ring mold into the center of a cold appetizer bowl. Spoon 3 Tbsp avocado mash into the bottom of the mold. Top with 2.5 oz tuna tartar. Arrange radish slices on top, then drizzle radishes and the bowl with chili oil. Unmold the tartar and spoon ginger marinade into the bottom of the bowl.