Coconut Ahi Seviche - Ceviche

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Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition

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.