Coconut Tuna Ceviche - cooking recipe

Ingredients

10 ounces coconut milk
2 tablespoons chopped ginger
2 tablespoons grated horseradish
3 fresh jalapeno peppers, seeded and minced
3 tablespoons chopped fresh cilantro
1 lime, juice of
12 ounces sashimi-grade tuna, cubed into medium pieces
1 tomatoes, seeded and diced
1 small red onion, julienned
1 scallion, julienned

Preparation

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.