Yellowfin Tuna Coconut Ceviche

Adapted by StarChefs.com
March 2014
Yield: 4 to 6 servings

INGREDIENTS:

2 cups fresh coconut milk
½ jalapeno with seeds, or 1 scotch bonnet chile with ¼ seeds
½ ounce grated ginger
¼ stalk lemongrass
4 drops fish sauce
½ tablespoon sugar
1 pound center cut tuna, small diced
1 bunch cilantro, picked and half of leaves chopped
Juice of 1 lime
3 tablespoons chopped Cayman seasoning pepper (if not available use equal parts jalapeño, red bell pepper, and green bell pepper)
salt

METHOD:

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.