Coconut Ahi Seviche - Ceviche |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Ingredients:
10 ounces coconut milk |
1 tablespoon ginger, chopped |
1 tablespoon horseradish, grated |
12 ounces sashimi-grade ahi, cubed into medium pieces |
1 tomato, 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.
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