{"id":10012,"date":"2021-05-13T18:11:31","date_gmt":"2021-05-13T18:11:31","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=10012"},"modified":"2023-11-26T17:42:05","modified_gmt":"2023-11-26T17:42:05","slug":"ligs-tuna-ceviche-with-jalapeno-ginger-and-coconut-milk","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/ligs-tuna-ceviche-with-jalapeno-ginger-and-coconut-milk\/","title":{"rendered":"Ceviche De At\u00fan Con Jalape\u00f1o, Jengibre Y Leche De Coco"},"content":{"rendered":"\n

This tuna ceviche<\/a> recipe was submitted to Familia Kitchen\u2019s Your Favorite Ceviche Recipe Contest.<\/a> Thank you Ligia Mendez Goodwillie<\/a>, a great homecook in Chicago, who goes by the nickname Lig. Lig tells us she makes this ceviche using sashimi-grade tuna to mucho praise from her familia and friends.<\/p>\n\n\n\n

For more of Lig’s cooking inspiration, check out her family-famous recipes rooted in her Dominican<\/a> heritage, including one of her forever favorites: this Dominican pernil with mojo. This recipe from her mother and grandmother was a go-to holiday meal. “The pernil was roasted low and slow, which Mom and my grandmother\u2014Ligia, after whom I am named\u2014swore yielded the most tender meat and best flavor. Holidays in our home always included this pernil with mojo or slow-roasted pork, sometimes cooked in a pressure cooker, sometimes on a spit, sometimes in the oven. But always, however we made it,” she says.<\/p>\n\n\n\n

But, today, we are all about Lig\u2019s ceviche, which is deliciously (but not too) spicy and fresh tasting, thanks to her use of ginger, red onion ad jalape\u00f1o. Try it and let us know how it turns out!<\/p>\n\n\n\n

And if you are ready to try more ceviches, check out the winner of our contest: Bex’s shrimp ceviche<\/a>, prepared with lime, lemon and mango juice. If you want to keep going, two of our other faves are: Susana\u2019s classic Peruvian ceviche<\/a> with white fish, aj\u00ed amarillo and red onions, and Sagra\u2019s shrimp ceviche <\/a>made with cucumber, avocado and chiles: serrano and jalape\u00f1o. <\/p>\n\n\n\n

We have made them all, and love them all. As you can tell, here at Familia Kitchen, we are crazy about ceviche and could eat this cured fish dish every day. Starting hoy, with this jalape\u00f1o-spiced tuna ceviche.<\/p>\n\n\n\n

Ready to Try Tuna Ceviche with Jalape\u00f1o, Ginger & Coconut?<\/h2>\n\n\n
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Tuna Ceviche With Jalape\u00f1o, Ginger & Coconut Milk<\/h2>\n\n
\n \t\t \t\t\tRecipe by Ligia Mendez Goodwillie<\/span>\n \t\t\n
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  • <\/li><\/ul>4.0<\/small> from<\/small> 2<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      1<\/span> jalape\u00f1o chile, small, seeds removed and chopped<\/span><\/p><\/li>

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      2<\/span> Tbsp<\/span> ginger, fresh<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> sugar<\/span><\/p><\/li>

    • <\/span>

      2<\/span> limes, juiced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> coconut milk, unsweetened<\/span><\/p><\/li>

    • <\/span>

      1<\/span> lb<\/span> tuna, sashimi grade, cut into cubes<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> red onion, minced<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> scallions, minced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> Tbsp<\/span> chives, minced<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> cilantro, minced<\/span><\/p><\/li>

    • <\/span>

      salt, to taste<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Place the jalape\u00f1o, ginger, sugar, lime juice, and coconut milk in a food processor and puree. <\/li>
      • Add sauce to cut tuna and mix in the remaining ingredients. Taste and add salt to taste. <\/li>
      • Allow flavors to blend for 20 minutes before serving.<\/li>
      • Serve with tortilla chips or saltines.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Seek out sashimni-grade sushi when making this ceviche.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t