Recipe courtesy of Alex Garcia

Coconut Tuna Ceviche

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. Place in a serving bowl and garnish with the red onion and scallion.

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