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Tuna ceviche with coconut cream

By Annette Tan
21 February 2013 12:00 PMUpdated 22 Feb 2013

Tuna ceviche with coconut cream

In the Mississippi bayou of Beasts Of The Southern Wild, and the endless ocean in The Life Of Pi, there are fish and, at times, coconut trees – both of which inspire this rendition of ceviche with bright, tropical flavours.

 

Recipe serves 4
Difficulty: Easy
Preparation time:20 minutes
Cooking time:None

Ingredients
200g sashimi-grade tuna
2 shallots, peeled and thinly sliced
1 red chilli, seeded and chopped
4 spring onions, thinly sliced on the diagonal
4 teaspoon fresh lemon juice
2 teaspoon shoyu (Japanese soy sauce)
¼ cup coconut cream
1 tablespoon palm sugar, grated (or light brown sugar)
A handful of coriander leaves, thinly slice
2 sprigs fresh mint, thinly sliced

Method
1. Cut tuna into 6-cm dice and place in a bowl.
2. Add the shallots, chilli, spring onions, lemon juice and shoyu. Toss to mix. Set aside in the fridge to chill.
3. To make the sauce, mix coconut cream and sugar in a bowl.
4. To serve, arrange tuna on a serving plate, drizzle over the coconut sauce and garnish with sliced coriander and mint leaves.

 


Passion (and gluttony) for good food led Annette Tan to pursue a career that marries her talent for writing with her love for beautiful plates. Food writer, stylist and instructor, Tan contributes recipes and images to magazines like Appetite (Singapore) and BBC Good Food (Asian Edition), and is the restaurant reviewer for Today newspaper. Also the editor of The Miele Guide, she somehow manages to find time to feed her family and friends often.

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