Coconut Ahi Seviche - Ceviche

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: 40 mins
• Serves: 8-12

Ingredients

• 10  ounces coconut milk
• 1  tablespoon ginger, chopped
• 1  tablespoon horseradish, grated
• 12  ounces  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.