Honduran Ceviche

Honduran Ceviche
Recipe type: Appetizers
  • 1 1/2 pounds tuna steak; cut into 1/4-inch dice
  • 3 Tablespoons finely chopped cilantro
  • 2 Tablespoons finely sliced scallions
  • 1 Tablespoon finely chopped chives
  • leaves from 1 bunch watercress
  • 1/2 Cup seeded and finely diced red bell pepper
  • 1 fresh coconut
  • 1 can (14-ounce) coconut milk
  • 1/2 Cup freshly squeezed lime juice
  • 3 Tablespoons nuoc mam; (Vietnamese fish sauce)
  • 2 Tablespoons minced fresh ginger
  • 1 jalapeno pepper; stem removed, (do not remove seeds)
  • 1 Tablespoon sugar
  1. 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.)
  2. 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.
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