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Tuna Ceviche

Andre Prost Coconut Milk and A Taste of Thai Garlic Chili Pepper Sauce enhance this popular and refreshing South American dish. The acidic marinade of lime juice ‘cooks’ the tuna, firming the flesh and turning it opaque.
TIME
2 hours to marinate
25 minutes to assemble
YIELD
4 Servings
INGREDIENTS
1/2 lb sushi grade tuna, cut into small bite size pieces
1 cup fresh lime juice (5-6 large limes)
1 cup thinly sliced, red onion
1 cup diced plum tomatoes
1/2 cup Andre Prost Coconut Milk (found in the baking section)
1/4 cup fresh cilantro
1-2 tablespoons A Taste of Thai Garlic Chili Pepper Sauce
1 tablespoon grated fresh ginger
Salt and pepper
Optional: small lettuce leaves (such as endive or butter lettuce) or chips for serving
DIRECTIONS
Step 1
Marinate tuna in lime juice in the refrigerator for two hours, making sure tuna is completely covered in lime juice.
Step 2
After marinating, drain off excess lime juice.
Step 3
In a medium mixing bowl, place tuna, red onion, tomatoes, Coconut Milk, cilantro, Garlic Chili Pepper Sauce and ginger. Toss together gently, salt and pepper to taste. Serve cold in lettuce leaves or favorite chips. We served ours on fried wonton wrappers.
TEST KITCHEN TIP:
Refrigerate the remainder of Coconut Milk in a glass or plastic container for up to 10 days.  Use in curries, rice, stir-frys or smoothies.