Coconut tuna ceviche

4 stars
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Time:   35 mins 

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Ingredients

  • 14 oz coconut milk
  • 1 inch piece of ginger, peeled and grated
  • 1 tbsp grated fresh horseradish
  • 12 oz first-quality fresh tuna, cut into ½ inch dice
  • 1 tomato, seeded and diced
  • Salt to taste
  • ½ small red onion, julienned
  • 2 scallions, julienned

 

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Philippines
Serves 5-6

Directions

1. Boil coconut milk, ginger and horseradish in a saucepan for 25 minutes until reduced by one quarter.

2. Strain and cool liquid.

3. Toss with tuna and tomato; season to taste with salt.

4. Serve immediately.

5. Garnish with onion and scallions.

 
 

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