Coconut Tuna Ceviche
Coconut Tuna Ceviche
Ingredients
- 1-2 sushi-grade tuna steaks, diced
- 200 ml coconut milk
- 60 ml lime juice
- 1/2 lime, juice of
- 1-2 green onions, finely sliced
- 1 tablespoon ginger, grated
- 1 tablespoon fish sauce
- a pinch sugar, to your taste
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 Fresno chilli, sliced for garnish
- lime wedges, to serve
- cilantro leaves, to serve
- plantain chips, to serve
- extra virgin olive oil, for drizzling
Instructions
- 1
Thaw the sushi-grade tuna steaks just enough to cut through easily. Once thawed, dice the tuna into small, even pieces. Squeeze the juice of 1/2 lime over the diced tuna and drizzle with a little extra virgin olive oil. Gently toss to coat and let it marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
In a medium bowl, combine the coconut milk, 1/4 cup (60ml) lime juice, finely sliced green onions, grated ginger, fish sauce, a pinch of sugar (adjust to your taste), finely chopped fresh cilantro, 1 tablespoon of extra virgin olive oil, sea salt, and black pepper. Whisk everything together until well combined.
⏱️ 5 min
- 3
Pour the prepared coconut-lime mixture over the diced tuna. Stir gently to ensure all the tuna is coated. Cover the bowl and place it in the refrigerator to rest for 20 minutes. This allows the flavors to meld and the lime juice to 'cook' the tuna.
⏱️ 5 min
- 4
To serve, spoon the coconut tuna ceviche into individual serving bowls. Garnish each serving with slices of Fresno chilli, fresh cilantro leaves, and lime wedges. Serve immediately with plantain chips or tortilla chips on the side for scooping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Tuna Ceviche
- 1-2 sushi-grade tuna steaks, diced
- 200 ml coconut milk
- 60 ml lime juice
- 1/2 lime, juice of
- 1-2 green onions, finely sliced
- 1 tablespoon ginger, grated
- 1 tablespoon fish sauce
- a pinch sugar, to your taste
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 Fresno chilli, sliced for garnish
- lime wedges, to serve
- cilantro leaves, to serve
- plantain chips, to serve
- extra virgin olive oil, for drizzling
Instructions
- 1
Thaw the sushi-grade tuna steaks just enough to cut through easily. Once thawed, dice the tuna into small, even pieces. Squeeze the juice of 1/2 lime over the diced tuna and drizzle with a little extra virgin olive oil. Gently toss to coat and let it marinate while you prepare the other ingredients.
⏱️ 5 min - 2
In a medium bowl, combine the coconut milk, 1/4 cup (60ml) lime juice, finely sliced green onions, grated ginger, fish sauce, a pinch of sugar (adjust to your taste), finely chopped fresh cilantro, 1 tablespoon of extra virgin olive oil, sea salt, and black pepper. Whisk everything together until well combined.
⏱️ 5 min - 3
Pour the prepared coconut-lime mixture over the diced tuna. Stir gently to ensure all the tuna is coated. Cover the bowl and place it in the refrigerator to rest for 20 minutes. This allows the flavors to meld and the lime juice to 'cook' the tuna.
⏱️ 5 min - 4
To serve, spoon the coconut tuna ceviche into individual serving bowls. Garnish each serving with slices of Fresno chilli, fresh cilantro leaves, and lime wedges. Serve immediately with plantain chips or tortilla chips on the side for scooping.
⏱️ 5 min