Tuna Ceviche with Coconut Milk and Ginger Recipe

Name: Tuna Ceviche with Coconut Milk and Ginger Recipe
Ingredients: 1 jalapeno chili, seeded and minced; 2 tablespoons grated fresh gingerroot; 3 tablespoons Thai or Vietnamese fish sauce; 1 tablespoon sugar; 1/2 cup freshly squeezed lime juice; 14 ounces unsweetened coconut milk (available in cans); 1 1/2 pounds fresh tuna, cut into broad slices about 1/4-inch thick, sashimi grade; 1/2 purple onion, thinly sliced; 2 tablespoons minced scallions; 1 tablespoon finely chopped chives; 3 tablespoons finely chopped cilantro leaves

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Make this Tuna Ceviche with Coconut Milk and Ginger recipe tonight for a light, elegant meal that comes together fast. Impressive and easy. Try the recipe.

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Ingredients

1 jalapeno chili, seeded and minced
2 tablespoons grated fresh gingerroot
3 tablespoons Thai or Vietnamese fish sauce
1 tablespoon sugar
1/2 cup freshly squeezed lime juice
14 ounces unsweetened coconut milk (available in cans)
1 1/2 pounds fresh tuna, cut into broad slices about 1/4-inch thick, sashimi grade
1/2 purple onion, thinly sliced
2 tablespoons minced scallions
1 tablespoon finely chopped chives
3 tablespoons finely chopped cilantro leaves