Coconut Ahi Seviche - Ceviche

BeckyF's Note:

This recipe is from "Kona on My Plate: A Hawaii Community Cookbook. This recipe can be used as a salad serving 3 to 4, or as a pupu (hors d'oeuvres) serving 8 to 12.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 10 ounces coconut milk
• 1 tablespoon ginger , chopped
• 1 tablespoon horseradish , grated
• 12 ounces sashimi-grade ahi , cubed into medium pieces
• 1 tomato , seeded and diced
• salt and pepper , to taste
• 1 small red onion , julienned
• 1 scallion , julienned

Directions:

1. In a saucepan, bring coconut milk, ginger and horseradish to a boil and reduce by a quarter.
2. Strain out ginger and horseradish through fine sieve and allow coconut milk to cool.
3. In a mixing bowl, combine raw tuna and tomato with coconut sauce.
4. Season with salt and pepper.
5. Place in a serving bowl and garnish with julienned onion and scallion.
6. Yields 3 to 4 salad serving or 8 to 12 pupu (hors d'oeuvres) servings.