Coconut Tuna Ceviche Recipes

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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



Coconut Tuna Ceviche image

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

10 ounces coconut milk
2 tablespoons chopped ginger
2 tablespoons grated horseradish
3 fresh jalapeno peppers, seeded and minced
3 tablespoons chopped fresh cilantro
1 lime, juice of
12 ounces sashimi-grade tuna, cubed into medium pieces
1 tomatoes, seeded and diced
1 small red onion, julienned
1 scallion, julienned

TUNA CEVICHE WITH COCONUT MILK AND GINGER

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 11



Tuna Ceviche with Coconut Milk and Ginger image

Steps:

  • Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender and puree until smooth.
  • In a large bowl, toss the mixture with the tuna slices. Mix in the remaining ingredients. Divide among 8 plates and serve immedi

1 jalapeno chili, seeded and minced
2 tablespoons grated fresh gingerroot
3 tablespoons Thai or Vietnamese fish sauce
1 tablespoon sugar
1/2 cup freshly squeezed lime juice
14 ounces unsweetened coconut milk (available in cans)
1 1/2 pounds fresh tuna, cut into broad slices about 1/4-inch thick, sashimi grade
1/2 purple onion, thinly sliced
2 tablespoons minced scallions
1 tablespoon finely chopped chives
3 tablespoons finely chopped cilantro leaves

FRESH TUNA CEVICHE

Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.

Provided by POOPY SHOES

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 2h25m

Yield 4

Number Of Ingredients 7



Fresh Tuna Ceviche image

Steps:

  • Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 6.1 g, Cholesterol 38.3 mg, Fat 0.9 g, Fiber 1.5 g, Protein 21 g, SaturatedFat 0.2 g, Sodium 57.7 mg, Sugar 2.1 g

12 ounces sashimi grade tuna
¾ bunch green onions, thinly sliced
½ medium onion, finely diced
2 teaspoons minced fresh ginger root
1 fresh jalapeno pepper, seeded and minced
¼ cup lemon juice, or to taste
¼ teaspoon soy sauce, or to taste

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



Tuna Ceviche image

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

1 pound sushi-grade tuna, diced
½ cup diced avocado
½ cup diced mango
¼ cup minced red onion
¼ cup minced cilantro
1 tablespoon minced jalapeno pepper
⅓ cup fresh lime juice
1 tablespoon vegetable oil
salt and freshly ground black pepper to taste

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