Coconut Ahi Seviche - Ceviche

Submitted by BeckyF

"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."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 8

ingredients

• 283.49 g coconut milk
• 14.79 ml ginger, chopped
• 14.79 ml horseradish, grated
• 340.19 g sashimi-grade ahi, cubed into medium pieces
• 1 tomatoes, 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.