Recipe courtesy of Alex Garcia
Coconut Tuna Ceviche
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 249
- Total Fat
- 16
- Saturated Fat
- 14
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 23
- Cholesterol
- 33
- Sodium
- 66
- Total: 45 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 15 min
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.