Kokonda Recipe | James Beard Foundation
Chef Martin Maginley created this “coconut ceviche” for a James Beard House dinner.
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Ingredients
- 12 large limes
- 16 ounces white corvine or tuna, skin off and cut into 1/2” pieces
- 1/4 teaspoon sea salt
- One 14 ounce can coconut milk
- 1/2 cup mayonnaise
- 1/2 scotch bonnet pepper finely chopped
- 1 cup chopped scallions (green and white parts)
- 1 cup diced tomatoes, seeds removed
- 1/4 cup chopped fresh cilantro
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