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Recipe courtesy of David Rosengarten

Show: Cooking Live

Episode: Chilling Out: Cool Food and Wine

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Total:: 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

My Private Notes

Name: Tuna Ceviche with Coconut Milk and Ginger
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 servings
Cuisine: asian
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