Coconut Tuna Ceviche

• 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

1. In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter.
2. Strain and set aside to cool.
3. In a mixing bowl, combine the tuna, tomato,jalapeno,cilantro,lime juice and coconut sauce.
4. Add salt and pepper, to taste.
5. Place in a serving bowl and garnish with the red onion and scallion.
6. Hint: I like to make this one day before and let the flavors blend in the refrigerator over night.

coconut milk, ginger, horseradish, jalapeno peppers, fresh cilantro, lime, tuna, tomatoes, red onion, scallion

Taken from www.food.com/recipe/coconut-tuna-ceviche-62038 (may not work)