Coconut Tuna Ceviche Recipes

COCONUT CEVICHE RECIPE BY TASTY

Steps:

• Working 1 at a time, set a coconut on its side on a cutting board. First, remove the white husk from one end of the coconut to expose the brown shell underneath. Holding the coconut in place with one hand on the rounded end, carefully use the back end, or heel, of the knife to puncture the exposed coconut shell. Do not use any force other than the weight of the knife. Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top. Drain the coconut water into a bowl and reserve for another use.
• With the cut side of the coconut up, place the knife over the opening and cover the spine (dull side) of the knife with a folded kitchen towel. Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it. Repeat a few times until the coconut is cracked in half.
• With a large spoon, scoop out the coconut meat. If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell. With a sharp knife, cut the cleaned coconut meat into 1 x ½-inch (2 ½ cm x 1 ¼ cm) strips.
• In a medium bowl, toss together the coconut meat, mango, red onion, jalapeño, lime zest and juice, coconut milk, mint, and cilantro. Season with the salt, then stir again.
• Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
• Serve the ceviche chilled with tortilla chips or in a tostada shell.
• Enjoy!

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.

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.

YELLOWTAIL CEVICHE

Steps:

• Mix all ingredients except for cucumber and let marinate for 10 minutes. Divide evenly into the 4 cucumber cups and serve.

TUNA CEVICHE CONES

Steps:

• Preheat the oven to 350 degrees F.
• Cut wonton skins on a diagonal. Spray skins and metal horns with nonstick spray. Roll skins round horn and bake for 5 minutes. Dredge the diced shallots in flour and deep-fry in canola oil until crispy. Remove the shallots from the pan and put them on a paper towel to remove excess oil. Mix tuna with Thai marinade, water chestnuts, basil leaves and crispy fried shallots. Using a tablespoon, scoop tuna mixture into wonton cones. Dip cones into wasabi topika. Serve immediately.

TUNA CEVICHE

Steps:

• In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
• Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.

TUNA CEVICHE OR TARTARE WITH AVOCADO

Steps:

• Prepare the tuna and refrigerate while you prepare the remaining ingredients.
• Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
• In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
• Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
• Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.