Coconut Tuna Ceviche

Total Time:
45 min
Prep:
15 min
Inactive:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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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