Coconut Tuna Ceviche

Name: Coconut Tuna Ceviche
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: caribbean
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

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Level: Easy
Total: 45 min

Prep: 15 min
Inactive: 15 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 45 min

Prep: 15 min
Inactive: 15 min
Cook: 15 min

Yield: 4 servings

Ingredients

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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.