Yellowfin Tuna Coconut Ceviche
In a small saucepot combine coconut milk, jalapeño, ginger, lemongrass, fish sauce, sugar, and picked (not chopped) cilantro. Bring to a simmer for 3 minutes, remove from heat, and steep for 10 minutes more. Strain through a chinois and chill. In a separate bowl, mix to combine tuna, seasoning peppers, chopped cilantro, lime, and ½ cup to ¾ cup coconut milk. Season with salt.