Ingredients
-
10
-
1
-
1
-
12
-
1
-
-
1
-
1
-
-
-
-
-
-
-
Directions
Coconut Ahi Seviche – Ceviche, This recipe is from Kona on My Plate: A Hawaii Community Cookbook This recipe can be used as a salad serving 3 to 4, or as a pupu (hors d’oeuvres) serving 8 to 12 , This recipe is from Kona on My Plate: A Hawaii Community Cookbook This recipe can be used as a salad serving 3 to 4, or as a pupu (hors d’oeuvres) serving 8 to 12
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Steps
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1
Done
|
In a Saucepan, Bring Coconut Milk, Ginger and Horseradish to a Boil and Reduce by a Quarter. |
|
2
Done
|
Strain Out Ginger and Horseradish Through Fine Sieve and Allow Coconut Milk to Cool. |
|
3
Done
|
in a Mixing Bowl, Combine Raw Tuna and Tomato With Coconut Sauce. |
|
4
Done
|
Season With Salt and Pepper. |
|
5
Done
|
Place in a Serving Bowl and Garnish With Julienned Onion and Scallion. |
|
6
Done
|
Yields 3 to 4 Salad Serving or 8 to 12 Pupu (hors D'oeuvres) Servings. |
