Name: Filipino-Style Ceviche with Coconut Milk
Total time: 45 min
Yield: 4 to 6
Ingredients: 3/4 cup unsweetened coconut milk; 1/4 cup raw coconut vinegar (see Note); 1/2 small red onion—thinly sliced, rinsed under cold water and patted dry; 3 Thai chiles, thinly sliced; 4 teaspoons grated peeled ginger; 1 tablespoon minced cilantro stems and leaves, plus small leaves for garnish; 1 teaspoon kosher salt, plus more for seasoning; 1/4 teaspoon pepper, plus more for seasoning; 3/4 pound sashimi-grade tuna or hamachi, cut into 1/2-inch dice; 3 tablespoons extra-virgin olive oil; Lime wedges, for serving

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Heather Burns

06/19/2020

I was looking for a ceviche with coconut milk to use with Mahi Mahi. This was incredibly delicious. I did make a few subsitutions based on what I had/could get easily: rice wine vinegar instead of coconut vinegar and jalapeno instead of Thai chilies, and of course used Mahi Mahi. I LOVED this and paired with plantain chips. This recipe is a winner.

Jessica Miranda

04/21/2019

This is a great and easy recipe. The coconut adds wonderful flavor to this version of kinilaw.

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Filipino-Style Ceviche with Coconut Milk

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