Tuna Ceviche With Coconut Milk And Ginger Recipes

COCONUT TUNA CEVICHE

Provided by Food Network

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 7

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, and coconut sauce. Add salt and pepper, to taste.
Place in a serving bowl and garnish with the red onion and scallion.

Ingredients

10 ounces coconut milk
1 tablespoon chopped ginger
1 tablespoon grated horseradish
12 ounces sashimi quality tuna, cubed into medium pieces
1 tomato, seeded and diced
1 small red onion, julienned
1 scallion, julienned

SINUGLAW (VINEGAR-CURED TUNA WITH GRILLED PORK BELLY)

Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.

Provided by Nicole Ponseca

Categories Philippines Fish Tuna Pork Summer Vinegar Coconut Ginger Chile Pepper Cucumber Avocado Appetizer Dinner Backyard BBQ

Yield Serves 4-6

Number Of Ingredients 14

Sinuglaw (Vinegar-Cured Tuna With Grilled Pork Belly) image

Steps:

In a nonreactive bowl, toss the tuna with the vinegar and a pinch each of salt and pepper. Let it sit, tossing it from time to time, for at least 10 minutes, or let it rest in the refrigerator for 2 to 3 hours.
While the fish sits, in a small bowl, stir together the coconut milk, ginger, onion, chile, and fish sauce, then transfer the mixture to a serving platter or shallow bowl. Taste the tuna and season with salt and pepper as desired, then use a slotted spoon to transfer it to the serving platter.
Top the tuna with the pork, cucumber, avocado, cilantro, tomatoes, and zest. Toss the sinuglaw together and serve right away.

Ingredients

½ pound (225 g) sushi-grade tuna, cut into large dice
½ cup (120 ml) white sugarcane vinegar or white vinegar
Kosher salt and freshly ground black pepper
½ cup (120 ml) coconut milk
2 tablespoons minced fresh ginger
2 tablespoons minced red onion
1 tablespoon minced long green chile, seeded, if desired
1 tablespoon fish sauce
½ pound (225 g) grilled pork belly, sliced
1 cup (118 ml) peeled, seeded, diced cucumber
1 avocado, peeled and diced
¼ cup (10 g) picked fresh cilantro leaves, for garnish
¼ cup (35 g) quartered cherry tomatoes, for garnish
1 tablespoon orange or lime zest, or a mix of the two, for garnish

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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Tuna Ceviche With Coconut Milk And Ginger Recipes

COCONUT TUNA CEVICHE

SINUGLAW (VINEGAR-CURED TUNA WITH GRILLED PORK BELLY)

Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.

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

TUNA CEVICHE

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.

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