Tuna Ceviche

June 2006
Tuna Ceviche

by 2 people

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The acid in the lime juice subtly "cooks" the fish in this tangy South American specialty.

Makes: 4 servings

Prep: 45 mins

Ingredients
  • 2 pounds sushi-grade tuna, cut into 1/2-inch cubes
  • 1 tablespoon soy sauce
  • 1/3 cup cilantro leaves, roughly chopped, plus a few leaves for garnish
  • 1 tablespoon finely chopped ginger
  • 1/2 jalapeno, finely chopped
  • 3/4 cup coconut milk
  • 4 scallions, green part only, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon fish sauce
  • Zest of 1 lemon
  • Salt
Directions
  1. In a medium bowl, combine all of the ingredients except the cilantro garnish and chill for 30 minutes. Salt to taste and garnish with cilantro leaves.
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