Coconut Tuna Ceviche

Name: Coconut Tuna Ceviche
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 10 ounces coconut milk; 2 tablespoons chopped ginger; 2 tablespoons grated horseradish; 3 fresh jalapeno peppers, seeded and minced; 3 tablespoons chopped fresh cilantro; 1 lime, juice of; 12 ounces sashimi-grade tuna, cubed into medium pieces; 1 tomatoes, seeded and diced; 1 small red onion, julienned; 1 scallion, julienned

Submitted by uncledoofus

"The blend of flavors is very tropicsl.The flavors of the sushi tuna with the coconut is fantastic.The spice of the jalapeno is muted by the fats in the coconut milk yet adds an aditional element of zing"

Download

Ready In:: 45mins
Ingredients:: 10
Serves:: 4

ingredients

10 ounces coconut milk
2 tablespoons chopped ginger
2 tablespoons grated horseradish
3 fresh jalapeno peppers, seeded and minced
3 tablespoons chopped fresh cilantro
1 lime, juice of
12 ounces sashimi-grade tuna, cubed into medium pieces
1 tomatoes, seeded and diced
1 small red onion, julienned
1 scallion, julienned

directions

In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter.
Strain and set aside to cool.
In a mixing bowl, combine the tuna, tomato,jalapeno,cilantro,lime juice and coconut sauce.
Add salt and pepper, to taste.
Place in a serving bowl and garnish with the red onion and scallion.
Hint: I like to make this one day before and let the flavors blend in the refrigerator over night.