Coconut Ahi Seviche - Ceviche

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.