How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tuna Ceviche with Coconut Milk and Ginger?

You need 11 ingredients. The key ingredients include: 1 jalapeno chili, seeded and minced, 2 tablespoons grated fresh gingerroot, 3 tablespoons Thai or Vietnamese fish sauce, 1 tablespoon sugar, and more.

Is Tuna Ceviche with Coconut Milk and Ginger suitable as seafood?

Yes, Tuna Ceviche with Coconut Milk and Ginger falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Tuna Ceviche with Coconut Milk and Ginger?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Ceviche with Coconut Milk and Ginger Recipe

Name: Tuna Ceviche with Coconut Milk and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jalapeno chili, seeded and minced; 2 tablespoons grated fresh gingerroot; 3 tablespoons Thai or Vietnamese fish sauce; 1 tablespoon sugar; 1/2 cup freshly squeezed lime juice; 14 ounces unsweetened coconut milk (available in cans); 1 1/2 pounds fresh tuna, cut into broad slices about 1/4-inch thick, sashimi grade; 1/2 purple onion, thinly sliced; 2 tablespoons minced scallions; 1 tablespoon finely chopped chives; 3 tablespoons finely chopped cilantro leaves

Tuna Ceviche with Coconut Milk and Ginger

Eats Now Editorial Team · 295 kcal · Seafood

Tuna Ceviche with Coconut Milk and Ginger – a delicious recipe with jalapeno chili, gingerroot, fish sauce, sugar, freshly squeezed lime juice, coconut milk. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Tuna Ceviche with Coconut Milk and Ginger

How did you like this recipe?

Frequently Asked Questions