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Filipino-Style Ceviche with Coconut Milk
© John Kernick

Filipino-Style Ceviche with Coconut Milk

  • SERVINGS: 4 to 6
  • FAST

F&W Best New Chef 2014 Paul Qui is Filipino, and this rich, delicious kinilaw (a dish made from raw ingredients) is his go-to raw-seafood starter. It's a simple combination of fish with coconut milk, vinegar, chiles, ginger and cilantro.

  1. 3/4 cup unsweetened coconut milk
  2. 1/4 cup raw coconut vinegar (see Note)
  3. 1/2 small red onion—thinly sliced, rinsed under cold water and patted dry
  4. 3 Thai chiles, thinly sliced
  5. 4 teaspoons grated peeled ginger
  6. 1 tablespoon minced cilantro stems and leaves, plus small leaves for garnish
  7. 1 teaspoon kosher salt, plus more for seasoning
  8. 1/4 teaspoon pepper, plus more for seasoning
  9. 3/4 pound sashimi-grade tuna or hamachi, cut into 1/2-inch dice
  10. 3 tablespoons extra-virgin olive oil
  11. Lime wedges, for serving
  1. In a bowl, add all of the ingredients except the olive oil and lime wedges. Stir in 2 tablespoons of the olive oil. Cover the bowl with plastic wrap and refrigerate for 20 minutes.
  2. Stir in the remaining 1 tablespoon of olive oil and season with salt and pepper. Transfer the ceviche to a bowl, garnish with cilantro leaves and serve with lime wedges.
Notes Raw coconut vinegar is available at health food shops and from

Suggested Pairing

Brisk, zesty Albariño.



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