Filipino-Style Ceviche with Coconut Milk

• 3/4 cup unsweetened coconut milk
• 1/4 cup raw coconut vinegar (see Note)
• 1/2 small red onionthinly sliced, rinsed under cold water and patted dry
• 3 Thai chiles, thinly sliced
• 4 teaspoons grated peeled ginger
• 1 tablespoon minced cilantro stems and leaves, plus small leaves for garnish
• 1 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon pepper, plus more for seasoning
• 3/4 pound sashimi-grade tuna or hamachi, cut into 1/2-inch dice
• 3 tablespoons extra-virgin olive oil
• Lime wedges, for serving

1. In a bowl, add all of the ingredients except the olive oil and lime wedges.
2. Stir in 2 tablespoons of the olive oil.
3. Cover the bowl with plastic wrap and refrigerate for 20 minutes.
4. Stir in the remaining 1 tablespoon of olive oil and season with salt and pepper.
5. Transfer the ceviche to a bowl, garnish with cilantro leaves and serve with lime wedges.

unsweetened coconut milk, coconut vinegar, red, chiles, ginger, cilantro, kosher salt, pepper, extravirgin olive oil, lime wedges

Taken from www.foodandwine.com/recipes/filipino-style-ceviche-coconut-milk (may not work)