Tahitian Ceviche
"a South Pacific Favorite from Epicurious Magazine"
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb fresh ahi (fresh tuna will suffice)
- 1⁄2 quart lightly salt water (I like sea)
- salt, for this
- 1 teaspoon salt
- 1 cup fresh lime juice (must be fresh)
- 1 cup unsweetened coconut milk
- 1 tomatoes, finely chopped
- 1 small onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 dash Tabasco sauce
- salt
directions
- Cut the fish across the grain into small
- bite size pieces.
- Soak in salt water for about half hour.
- Drain well.
- Add lime juice and salt to fish and knead well.
- Let it sit about 5 minutes until fish texture changes to white.
- Add rest of ingredients and mix well; marinate at least an hour before eating.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
(writing from Las Vegas) .... I liked this recipe especially when I used RealSalt (that's the stuff from Utah). I didn't have fresh ahi so I used red snapper as a substitute. What a great flavor.
RECIPE SUBMITTED BY
A.M. Collins
Buena Park, Ca.
I once worked at an Indian restaurent and loved it so much I set out to learn how to do it. I have been so far successful with the exception of mastering a lentil dish called "Dahl". I also love mexican food as well as spanish "tapas". Right now I am trying to perfect the Korean dish Kimchi. I run a 900 psychic line which I do from home so while I am on the phone, constantly, I can also cook. I have recently become a vegetarian but the rest of my family hasn't so my challenge is to cook to all of our tastes.
