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Tuna Ceviche with Coconut Milk and Ginger

  • 20minutes

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Source: www.foodnetwork.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 jalapeno chili, seeded and minced

  2. 2 tablespoons grated fresh gingerroot

  3. 3 tablespoons Thai or Vietnamese fish sauce

  4. 1 tablespoon sugar

  5. 1/2 cup freshly squeezed lime juice

  6. 14 ounces unsweetened coconut milk (available in cans)

  7. 1 1/2 pounds fresh tuna, cut into broad slices about 1/4-inch thick, sashimi grade

  8. 1/2 purple onion , thinly sliced

  9. 2 tablespoons minced scallions

  10. 1 tablespoon finely chopped chives

  11. 3 tablespoons finely chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. 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

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