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Coconut Tuna Ceviche

Type: Fish
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

10 oz 284gCoconut milk
1 tablespoon 15mlChopped ginger
1 tablespoon 15mlGrated horseradish
12 oz 340gSashimi 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.

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


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