Best Coconut Tuna Ceviche Recipes

AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT

Steps:

• Preheat oven to 350°F.
• Ceviche:.
• Mix shrimp, ahi tuna, hamachi, chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
• 2nd ceviche step:.
• While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
• Papaya Salad:.
• Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
• Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
• Place coconut pieces in oven for 10 minutes or until tender.
• Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

TUNA CEVICHE WITH COCONUT MILK AND GINGER

Steps:

• Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender and puree until smooth.
• In a large bowl, toss the mixture with the tuna slices. Mix in the remaining ingredients. Divide among 8 plates and serve immedi

COCONUT TUNA CEVICHE

Steps:

• In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter. Strain and set aside to cool. In a mixing bowl, combine the tuna, tomato, and coconut sauce. Add salt and pepper, to taste.
• Place in a serving bowl and garnish with the red onion and scallion.

COCONUT TUNA CEVICHE

Steps:

• In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter.
• Strain and set aside to cool.
• In a mixing bowl, combine the tuna, tomato,jalapeno,cilantro,lime juice and coconut sauce.
• Add salt and pepper, to taste.
• Place in a serving bowl and garnish with the red onion and scallion.
• Hint: I like to make this one day before and let the flavors blend in the refrigerator over night.