Coconut Ahi Seviche - Ceviche

Ingredients

• 10 ounces coconut milk
• 1 tablespoon ginger
• chopped
• 1 tablespoon horseradish
• grated
• 12 ounces sashimi-grade ahi
• cubed into medium pieces
• 1 tomatoes
• seeded and diced
• salt and pepper
• to taste
• 1 small red onion
• julienned
• 1 scallion
• julienned

Instructions

1. In a saucepan, bring coconut milk, ginger and horseradish to a boil and reduce by a quarter.
2. Strain out ginger and horseradish through fine sieve and allow coconut milk to cool.
3. In a mixing bowl, combine raw tuna and tomato with coconut sauce.
4. Season with salt and pepper.
5. Place in a serving bowl and garnish with julienned onion and scallion.
6. Yields 3 to 4 salad serving or 8 to 12 pupu (hors d'oeuvres) servings.