Tuna Ceviche With Coconut Milk And Ginger Recipes
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.
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
Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.
Provided by France C
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 6.9 g, Cholesterol 34 mg, Fat 5.9 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 31.2 mg, Sugar 3.6 g
CEVICHE WITH COCONUT AND GINGER
The best, most interesting ceviches in the world come from Peru, specifically Lima. Peru is blessed with three completely different geographies-coastal, Amazonian, and highland, with a different ecosystem-and cuisine-for each. Peruvian chefs create ceviches using exotic fish from the coast, potatoes and corn from the highlands, and wonderful tropical flavors and ingredients like hearts of palm from the Amazon region. Typical of a ceviche, the snapper in this taco filling is cooked not with heat, but by chemical action of the acid in the citrus juices. True red snapper, one of the great fishes of the world, is very expensive and rare, distinguished by its large head and red flesh. Most fish that is sold as snapper is actually rock cod or some other rockfish and does not have the subtlety of the genuine article. If you can't get true snapper (you can tell only by seeing the whole fish, with its bright red and pale yellow markings), striped sea bass or halibut will work well. Candied ginger makes a nice garnish.
Yield makes 8 tacos
Number Of Ingredients 11
Steps:
- In a large bowl, toss the snapper with the lemon and lime juices and the salt and let marinate for 1 hour in the refrigerator.
- Meanwhile, to make the coconut-chile sauce, in a skillet, heat the oil over medium-high heat and sauté the onion just until translucent, 2 to 3 minutes. In the jar of a blender, add the sautéed onion, coconut milk, and chiles and puree until smooth; strain through a fine-mesh sieve into a bowl.
- Drain off the marinade from the fish. In a large bowl, toss the snapper with the basil.
- Drizzle half of the coconut-chile sauce over the fish and use the remaining sauce as a dip for the tacos. Serve immediately.
- To serve, place some iceberg slaw in each crispy shell, divide the filling equally between them, top with garnish, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some slaw, then filling, in a crispy shell, and eat right away.
COCONUT TUNA CEVICHE
The blend of flavors is very tropicsl.The flavors of the sushi tuna with the coconut is fantastic.The spice of the jalapeno is muted by the fats in the coconut milk yet adds an aditional element of zing
Provided by uncledoofus
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 171.6, Fat 15.4, SaturatedFat 13.5, Sodium 37.2, Carbohydrate 9.4, Fiber 1.7, Sugar 3, Protein 2.4
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