Coconut Tuna Ceviche (Alex Garcia) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
10 ounces coconut milk |
1 tablespoon chopped ginger |
1 tablespoon grated horseradish |
12 ounces sashimi quality tuna, cubed into medium pieces |
1 tomato, seeded and diced |
1 small red onion, julienned |
1 scallion, julienned |
Directions:
1. 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.
2. Place in a serving bowl and garnish with the red onion and scallion.
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