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A tarro chip with some coconut turn ceviche on it with pickled red onion.

Tuna Ceviche with Coconut Milk, Ginger & Quick-Pickled Onion

LindySez
A bright combination of raw tuna, creamy coconut milk, fresh ginger, lime, and a little chile creates a cool, lively ceviche, finished with quick-pickled red onion and crunchy cashews.
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Prep Time 25 minutes
Total Time 25 minutes
Course Appetizers, Fish & Seafood
Cuisine American, Asian
Servings 8 Appetizer Portions
Calories 274 kcal

Ingredients
  

Quick-pickled onion

  • ½ small red onion thinly sliced
  • 2 tablespoons fresh lime juice
  • l tablespoon water
  • pinch kosher salt
  • pinch sugar

Ceviche

  • 1 jalapeño seeded and minced
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons Thai or Vietnamese fish sauce
  • 1 tablespoon sugar
  • ½ cup freshly squeezed lime juice
  • 1 (14-ounce) can unsweetened full-fat coconut milk such as Chaokoh
  • 1 ½ pounds sashimi-grade fresh tuna cut into ½ inch cubes
  • 2 tablespoons sliced scallions
  • 1 jalapeño thinly sliced, or to taste
  • ½ teaspoon chili garlic sauce or to taste
  • ¼ cup coarsely chopped cashews

Instructions
 

Quick-pickle the onion

  • Toss the sliced red onion with the lime juice, water, salt, and sugar. Set aside for 15 to 20 minutes, stirring once or twice. The short soak softens the onion’s bite while keeping it crisp.

Blend the coconut-lime sauce

  • Combine the minced jalapeño, ginger, fish sauce, sugar, lime juice, coconut milk, and chili garlic sauce in a blender. Purée until smooth. Taste and add a little more chili garlic sauce if you’d like more heat.

Keep the tuna cold

  • Arrange the tuna pieces in a chilled bowl. Pour over enough sauce to coat them lightly and gently toss. The sauce is rich, so you may not need every drop.

Finish the ceviche

  • Drain the pickled onion and scatter it over the tuna with the sliced scallions, sliced jalapeño, and cashews. Serve right away, while the tuna is chilled and the cashews are crunchy.

Notes

For raw tuna, buy from a reputable fishmonger who can advise you about fish intended for raw preparations. Keep it refrigerated and serve promptly.

Nutrition

Serving: 0.75 cupCalories: 274kcalCarbohydrates: 7gProtein: 22gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 32mgSodium: 473mgPotassium: 414mgFiber: 2gSugar: 4gVitamin A: 1923IUVitamin C: 4mgCalcium: 21mgIron: 2mg
Keyword coconut milk ceviche, ginger lime ceviche, lime pickled red onions, raw tuna recipe, tuna ceviche
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