Polynesian Ceviche Recipe

Prepare tuna

Trim the Ahi tuna of any sinew and cut into 1/2-inch dice. Place diced tuna in a non-reactive bowl (glass or stainless steel).

Make citrus marinade

Whisk together lime juice, orange juice, kosher salt, sugar and black pepper until sugar and salt dissolve.

Marinate

Pour the citrus marinade over the diced tuna so the fish is fully submerged. Cover and refrigerate for 12–20 minutes, gently tossing once at the 10-minute mark. The tuna should be opaque at the edges but still slightly translucent in the center—do not over-marinate.

Prep vegetables

While the tuna marinates, seed and dice the cucumber into small 1/4-inch pieces (measure 1/2 cup). Halve or quarter the cherry tomatoes to yield 1/2 cup. Thinly slice red onion and rinse briefly in cold water to tame sharpness; drain and measure 1/4 cup. Rough chop cilantro leaves for 1/4 cup.

Quick-pickled peppers

If using jarred quick-pickled sweet red peppers, drain and slice to measure 1/2 cup. If making quick pickles: combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar and a pinch of salt in a small pot, heat until dissolved, pour over thinly sliced peppers and let sit 15 minutes.

Combine veggies

After the tuna has marinated (12–20 minutes), drain about half the marinade leaving enough to lightly coat the fish (this preserves citrus flavor without making it soupy). Gently fold the cucumber, tomatoes, pickled peppers, red onion and chopped cilantro into the tuna.

Make dressing

Whisk together coconut milk, rice vinegar, honey and sea salt until smooth and slightly emulsified. Taste and adjust seasoning—if too thick, thin with 1 tsp water at a time until pourable but still creamy.

Dress ceviche

Fold the coconut dressing into the tuna and vegetable mixture. Use enough to lightly coat components (about 3–4 tablespoons), reserving any extra dressing chilled for service.

Make herb oil

In a blender or small food processor, combine neutral oil, cilantro and mint. Blitz until very smooth and bright green, about 20–30 seconds. Strain through a fine mesh sieve if you want a clear oil. Season lightly with a pinch of salt.

Plate and finish

Spoon the ceviche onto chilled plates or a serving bowl. Drizzle herb oil around and over the ceviche (about 1–2 teaspoons per serving). Sprinkle black lime powder over the top (about 1/8 tsp per serving), scatter microgreens or herb sprigs, and finish with flaky sea salt to taste. Serve immediately.