TUNA CEVICHE

TUNA CEVICHE image

Yield 8 appetizer

Number Of Ingredients 20

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3 T white balsamic vinegar
1/2 cup lemon juice
1/2 cup lime juice
2 T fish sauce
2 T honey
2 T coconut water
1 tsp scotch bonnet chile pepper, minced fine
2 lbs yellowfin tuna diced
1/2 cup evoo
3 tsp lemon zest
1/2 cup toasted coconut flakes
1/2 cup cilantro, roughly chopped
2 T mint, roughly chopped
2 T tarragon
salt and pepper
sea salt as needed
1/2 cup toasted coconut chilled
16 garlic chives for garnish
1 T lemon zest
4 key limes, halved and seeded

Steps:

1. to make marinade, combine vinegar, lemon and lime juice, fish sauce, honey, coconut water and chile pepper in a bowl and mix well. Season with salt and pepper 2 to serve mix the fish with the olive oil, the marinade and the chopped herbs. Taste and adjust seasonings a needed. 3. place in a bowl . top with the sea salt and garnish with toasted coconut, garlic chives and lemon zest. SErve with key limes