Filipino-Style Ceviche with Coconut Milk

By danyell923

Ingredients

• 3/4 cup unsweetened coconut milk
• 1/4 cup raw coconut vinegar (see Note)
• 1/2 small red onion—thinly sliced, rinsed under cold water and patted dry
• 3 Thai chiles, thinly sliced
• 4 teaspoons grated peeled ginger
• 1 tablespoon minced cilantro stems and leaves, plus small leaves for garnish
• 1 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon pepper, plus more for seasoning
• 3/4 pound sashimi-grade tuna or hamachi, cut into 1/2-inch dice
• 3 tablespoons extra-virgin olive oil
• Lime wedges, for serving

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a bowl, add all of 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.

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