Coconut Tuna Ceviche

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 ounces coconut milk
• 2 tablespoons chopped ginger
• 2 tablespoons grated horseradish
• 3 fresh jalapeno peppers, seeded and minced
• 3 tablespoons chopped fresh cilantro
• 1 lime, juice of
• 12 ounces sashimi-grade tuna, cubed into medium pieces
• 1 tomato, seeded and diced
• 1 small red onion, julienned
• 1 scallion, julienned

Recipe

• 1 in a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter.
• 2 strain and set aside to cool.
• 3 in a mixing bowl, combine the tuna, tomato,jalapeno,cilantro,lime juice and coconut sauce.
• 4 add salt and pepper, to taste.
• 5 place in a serving bowl and garnish with the red onion and scallion.
• 6 hint: i like to make this one day before and let the flavors blend in the refrigerator over night.