RCI-SF.003.0018.001
Coconut-Tuna Seviche
Coconut-Tuna Seviche
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1 14 unit
- -inch piece of ginger1 unitpeeled and grated
- 1 tablespoon
- first-quality fresh Tuna12 ouncescut into ½ inch dice
- tomato1 unitseeded and diced
- 1 unit
- red onion½ smalljulienned
- scallions2 unitjulienned
Method
1
Cut the fresh tuna into ½-inch dice and place in a large glass or ceramic bowl, ensuring all pieces are uniform for even curing.
2
Peel and grate the ginger into the bowl with the tuna, then add the grated fresh horseradish and stir to distribute evenly throughout the fish.
3
Add the coconut milk to the bowl and stir well to coat all the tuna pieces, ensuring the fish is fully submerged in the liquid.
4
Cover the bowl and refrigerate for 15-20 minutes, allowing the acid from the horseradish and the flavors from the ginger to cure the tuna gently.
15 minutes
5
Meanwhile, seed the tomato and dice it finely, then julienne the red onion and scallions into thin, uniform strips.
6
Remove the bowl from the refrigerator and fold in the diced tomato, julienned red onion, and scallions, mixing gently to avoid breaking apart the tuna.
7
Season the seviche with salt to taste and stir once more to incorporate the seasonings evenly.
8
Serve immediately in chilled bowls or small glasses, spooning some of the flavorful coconut broth over each portion.