Coconut Tuna Ceviche

Recipe Ingredients

10 oz	284g	Coconut milk
1 tablespoon	15ml	Chopped ginger
1 tablespoon	15ml	Grated horseradish
12 oz	340g	Sashimi quality tuna - cubed medium pieces
1		Tomato - seeded and diced
1		Red onion - julienned (small)
1		Scallion - julienned

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B60) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.