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
Preparation time:20 minutes
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
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.