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    You are in: Home / Recipes / Coconut Ahi Seviche - Ceviche Recipe
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    Coconut Ahi Seviche - Ceviche

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Coconut Ahi Seviche - Ceviche

    Serving Size: 1 (71 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 141.4
     
    Calories from Fat 87
    61%
    Total Fat 9.7 g
    14%
    Saturated Fat 7.2 g
    36%
    Cholesterol 16.2 mg
    5%
    Sodium 28.8 mg
    1%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.9 g
    3%
    Protein 11.0 g
    22%

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