Filipino Style Ceviche with Coconut Milk
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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