Tuna Ceviche

June 2006
Tuna Ceviche

by 4 people

add your rating

Add a comment

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

Makes: 4 servings

Prep: 45 mins

  • 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
  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.