TUNA CEVICHE WITH COCONUT MILK AND GINGER
Steps:
- Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender and puree until smooth.
- In a large bowl, toss the mixture with the tuna slices. Mix in the remaining ingredients. Divide among 8 plates and serve immedi
COCONUT TUNA CEVICHE
Steps:
- In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter. Strain and set aside to cool. In a mixing bowl, combine the tuna, tomato, and coconut sauce. Add salt and pepper, to taste.
- Place in a serving bowl and garnish with the red onion and scallion.
COCONUT TUNA CEVICHE
The blend of flavors is very tropicsl.The flavors of the sushi tuna with the coconut is fantastic.The spice of the jalapeno is muted by the fats in the coconut milk yet adds an aditional element of zing
Provided by uncledoofus
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter.
- Strain and set aside to cool.
- In a mixing bowl, combine the tuna, tomato,jalapeno,cilantro,lime juice and coconut sauce.
- Add salt and pepper, to taste.
- Place in a serving bowl and garnish with the red onion and scallion.
- Hint: I like to make this one day before and let the flavors blend in the refrigerator over night.
Nutrition Facts : Calories 171.6, Fat 15.4, SaturatedFat 13.5, Sodium 37.2, Carbohydrate 9.4, Fiber 1.7, Sugar 3, Protein 2.4
FLUKE CEVICHE WITH COCONUT
Flukelends itself to lively preparations, such as this ceviches "cooked" with citrus and combined with coconut and lime.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 9
Steps:
- Stir together the fluke and lime juice in a small bowl. Refrigerate until fish is opaque, at least 30 minutes (up to 2 hours). Stir in the remaining ingredients. Serve immediately.
THAI COCONUT CEVICHE
I created this recipe as a cold condiment to serve with my Pad Thai. Wow! I even impressed myself, not to mention my guests.
Provided by krista schluderman
Categories Coconut
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prep shrimp into bite-sized pieces.
- Cut ginger into 1/4" slices and run through food processor.
- Chop finely the peppers.
- Chop medium-fine the onion and cilantro.
- Mix all ingredients and let sit for 24 hours.
Nutrition Facts : Calories 184.3, Fat 7.7, SaturatedFat 5.5, Cholesterol 191, Sodium 1059.5, Carbohydrate 8.1, Fiber 0.8, Sugar 1.8, Protein 21.7
COCONUT-GINGER CEVICHE
Steps:
- Cut the filet long ways into about 1 inch strips, slice those about 1/4 inch diagnally, put into a large glass or plastic bowl, cover with lime juice, vinegar, soy sauce, chiles, ginger, shallots, and garlic, and toss until well mixed, cover with plastic and marinade in your fridge for about an hour, or until the fish is just barely translucent. Add coconut milk, carrot, mango, onion, and pepper and toss. Season with sea salt and freshly ground pepper to taste, marinade for an additional 10-30 minutes. Just before serving fold in your fresh herbs and adjust seasoning. Serve in a chilled cocktail glass or over a halved avocado. Disfrute
HONDURAN CEVICHE
Steps:
- Place the coconut in the palm of your hand. With the back of a cleaver or a heavy knife, whack the coconut along its middle, rotating it in your hand until it splits in two. (As it begins to crack, it will leak; work over a large bowl if you wish to save the liquid.) Rinse the halves and use a table knife to pry the coconut meat away from the outer shell. Using a vegetable peeler, make thin strips of coconut meat until you have 2 1/4 cups. Set the strips aside. (Save the remaining coconut meat for another use.)
- Place the coconut milk, lime juice, nuoc mam, ginger, jalapeno and sugar in the container of a blender and blend until very smooth. When ready to serve, toss the tuna in the sauce. Toss again with the coconut strips, cilantro, scallions and chives. Place in small serving bowls and garnish with watercress and red bell pepper.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 55 grams, Fiber 10 grams, Protein 48 grams, SaturatedFat 49 grams, Sodium 1173 milligrams, Sugar 11 grams, TransFat 0 grams
COCONUT CEVICHE RECIPE BY TASTY
Nothing says summer like a refreshing coconut ceviche. Cracking open a coconut may seem intimidating, but if you follow our easy steps, you'll be impressing your friends in no time. Serve this ceviche as fun first course or light main meal.
Provided by Betsy Carter
Categories Snacks
Time 1h50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Working 1 at a time, set a coconut on its side on a cutting board. First, remove the white husk from one end of the coconut to expose the brown shell underneath. Holding the coconut in place with one hand on the rounded end, carefully use the back end, or heel, of the knife to puncture the exposed coconut shell. Do not use any force other than the weight of the knife. Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top. Drain the coconut water into a bowl and reserve for another use.
- With the cut side of the coconut up, place the knife over the opening and cover the spine (dull side) of the knife with a folded kitchen towel. Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it. Repeat a few times until the coconut is cracked in half.
- With a large spoon, scoop out the coconut meat. If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell. With a sharp knife, cut the cleaned coconut meat into 1 x ½-inch (2 ½ cm x 1 ¼ cm) strips.
- In a medium bowl, toss together the coconut meat, mango, red onion, jalapeño, lime zest and juice, coconut milk, mint, and cilantro. Season with the salt, then stir again.
- Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
- Serve the ceviche chilled with tortilla chips or in a tostada shell.
- Enjoy!
CEVICHE WITH COCONUT AND GINGER
The best, most interesting ceviches in the world come from Peru, specifically Lima. Peru is blessed with three completely different geographies-coastal, Amazonian, and highland, with a different ecosystem-and cuisine-for each. Peruvian chefs create ceviches using exotic fish from the coast, potatoes and corn from the highlands, and wonderful tropical flavors and ingredients like hearts of palm from the Amazon region. Typical of a ceviche, the snapper in this taco filling is cooked not with heat, but by chemical action of the acid in the citrus juices. True red snapper, one of the great fishes of the world, is very expensive and rare, distinguished by its large head and red flesh. Most fish that is sold as snapper is actually rock cod or some other rockfish and does not have the subtlety of the genuine article. If you can't get true snapper (you can tell only by seeing the whole fish, with its bright red and pale yellow markings), striped sea bass or halibut will work well. Candied ginger makes a nice garnish.
Yield makes 8 tacos
Number Of Ingredients 11
Steps:
- In a large bowl, toss the snapper with the lemon and lime juices and the salt and let marinate for 1 hour in the refrigerator.
- Meanwhile, to make the coconut-chile sauce, in a skillet, heat the oil over medium-high heat and sauté the onion just until translucent, 2 to 3 minutes. In the jar of a blender, add the sautéed onion, coconut milk, and chiles and puree until smooth; strain through a fine-mesh sieve into a bowl.
- Drain off the marinade from the fish. In a large bowl, toss the snapper with the basil.
- Drizzle half of the coconut-chile sauce over the fish and use the remaining sauce as a dip for the tacos. Serve immediately.
- To serve, place some iceberg slaw in each crispy shell, divide the filling equally between them, top with garnish, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some slaw, then filling, in a crispy shell, and eat right away.
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