Coconut Tuna Ceviche

Recipe courtesy Alex Garcia

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Rated 4 stars out of 5
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Total Time:
45 min
Prep
15 min
Inactive
15 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 10 ounces coconut milk
  • 1 tablespoon chopped ginger
  • 1 tablespoon grated horseradish
  • 12 ounces sashimi quality tuna, cubed into medium pieces
  • 1 tomato, 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, and coconut sauce. Add salt and pepper, to taste.

Place in a serving bowl and garnish with the red onion and scallion.

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  • on September 13, 2007

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    Light and delicious!

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