Tuna-coconut Ceviche* Recipe

Inspired by El Vez

Time45m

Serves4

coconut-lime broth, young coconut, habanero

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Ingredients

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1
Prepare the Tuna
Cut the fresh tuna into small cubes and place in a mixing bowl.
2
Make the Coconut-Lime Broth
In a separate bowl, combine the coconut milk, lime juice, chopped habanero pepper, salt, and black pepper. Mix well.
3
Combine Ingredients
Pour the coconut-lime broth over the cubed tuna and gently stir in the young coconut meat and fresh cilantro.
4
Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
5
Serve
Before serving, gently stir in the diced avocado. Serve chilled in bowls.