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Chapter:Fish: Other Recipes
Section:Raw
Recipe:Lime-Cooked Rare Tuna with Southeast Asian Flavors
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Lime-Cooked Rare Tuna with Southeast Asian Flavors
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Although the Latin American ceviche seems to be better known, the practice
of "cooking" fish in citrus juices is found in Asia as well. Here the fish
takes on the lime juice, then is combined with coconut milk and ginger for
some sweetness to balance the sour. This will not be a totally cooked tuna
dish, as the short time in the lime juice leaves the fish with a great
sushi-like interior. Serves 6 as appetizer

1 1/2 pounds sushi-quality tuna
1 cup fresh lime juice (about 8 limes)
1 small red onion, thinly sliced
1 tomato, diced small
1 tablespoon minced ginger
1 cup coconut milk, unsweetened canned
1/4 cup chopped fresh cilantro
Salt and freshly cracked black pepper to taste

Cut the tuna into thin slices about the size and thickness of a matchbook.
Lay the tuna slices in a shallow pan in a single layer and pour the lime
juice over them; make sure the juice covers the tuna completely. Cover and
soak for 2 hours, moving the tuna slices around and turning them over to be
sure that all surfaces are exposed to the lime juice. At the end of 2
hours, the tuna should be a milky gray on the exterior but pink to red in
the interior.

Remove the tuna, discard the lime juice, and combine the tuna with all
remaining ingredients in a medium-size bowl. Mix well and serve.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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