Recipes
Recipe of the Day
Shows
In the Kitchen
Recipe courtesy of David Rosengarten
Tuna Ceviche with Coconut Milk and Ginger
- Total: 20 min
- Prep: 20 min
- Yield: 8 servings
Share This Recipe
- 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
Looking for Something Else?
Classes You May Also Like
PREMIUM
Jet Tila
Tuna Poke with Wonton Chips
18m
Easy
CLASS
PREMIUM
Richard Blais
Jazmin's Super Healthy Epic Coconut Cashew Cookies
26m
Easy
CLASS
PREMIUM
Ali Clarke
Tuna Noodle Casserole
23m
Easy
CLASS
PREMIUM
Ming Tsai
Pork and Ginger Pot Stickers
28m
Easy
CLASS
Take a Class on
Food Network Kitchen
Jet Tila
Coconut Mango Salad with Shrimp
22m
Easy
CLASS
Andrew Zimmern
Tuna Poke
15m
Easy
CLASS
