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Recipes: back

Coconut-Tuna Seviche

  • 1 14-ounce can coconut milk (preferably Mount Thai brand)
  • 1-inch piece of ginger, peeled and grated
  • 1 tablespoon grated fresh horseradish
  • 12 ounces first-quality fresh tuna, cut into inch dice
  • 1 tomato, seeded and diced
  • Salt to taste
  • small red onion, julienned
  • 2 scallions, julienned

Boil coconut milk, ginger and horseradish in a saucepan for 25 minutes until reduced by one quarter. Strain and cool liquid. Toss with tuna and tomato; season to taste with salt. Serve immediately. Garnish with onion and scallions.