Recipe courtesy of David Rosengarten

Tuna Ceviche with Coconut Milk and Ginger

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

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Total: 20 min

Prep: 20 min

Yield: 8 servings

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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