Filipino style cerviche with coconut milk

By á-48133

Serves 4 to 6

Ingredients

• 3/4 cup unsweetened coconut milk
• 1/4 cup raw coconut vinegar (available at health food shops)
• 1/2 small red onion, thinly sliced and patted dry
• 3 Thai chiles, thinly sliced
• 4 tsp. grated peeled ginger
• 1 Tbsp, minced cilantro stems and leaves, plus extra for garnish
• 1 tsp. salt
• 1/4 tsp pepper
• 1/4 lb. sashimi-grade tuna or hamachi cut into 1/2-inch cubes
• 3 Tbsp. extra virgin olive oil
• Lime wedge for serving

Preparation

Step 1

1. In a bowl, add all the ingredients except the olive oil and lime wedges. Stir in 2 tablespoons of the olive oil. Cover the bowl with plastic wrap and refrigerate for 20 minutes.

2. Stir in the remaining 1 tablespoon of olive oil and season with salt and pepper. Transfer the cerviche to a bowl, garnish with slicalntro leaves and serve with lime wedges.