Tuna Ceviche with Coconut Milk and Ginger

Total Time:
20 min
Prep:
20 min

Yield:
8 servings

Ingredients
  • 1 jalapeno chili, seeded and minced
  • 2 tablespoons grated fresh gingerroot
  • 3 tablespoons Thai or Vietnamese fish sauce
  • 1 tablespoon sugar
  • 1/2 cup freshly squeezed lime juice
  • 14 ounces unsweetened coconut milk (available in cans)
  • 1 1/2 pounds fresh tuna, cut into broad slices about 1/4-inch thick, sashimi grade
  • 1/2 purple onion, thinly sliced
  • 2 tablespoons minced scallions
  • 1 tablespoon finely chopped chives
  • 3 tablespoons finely chopped cilantro leaves
Directions

Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender and puree until smooth.

In a large bowl, toss the mixture with the tuna slices. Mix in the remaining ingredients. Divide among 8 plates and serve immedi


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