Tuna Ceviche with Coconut Milk and Ginger

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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