Tuna Ceviche With Jalapeño, Ginger & Coconut Milk

This tuna ceviche recipe was submitted to Familia Kitchen’s Your Favorite Ceviche Recipe Contest. Thank you Ligia Mendez Goodwillie, 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.

For more of Lig’s cooking inspiration, check out her family-famous recipes rooted in her Dominican 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—Ligia, after whom I am named—swore 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.

But, today, we are all about Lig’s ceviche, which is deliciously (but not too) spicy and fresh tasting, thanks to her use of ginger, red onion ad jalapeño. Try it and let us know how it turns out!

And if you are ready to try more ceviches, check out the winner of our contest: Bex’s shrimp ceviche, prepared with lime, lemon and mango juice. If you want to keep going, two of our other faves are: Susana’s classic Peruvian ceviche with white fish, ají amarillo and red onions, and Sagra’s shrimp ceviche made with cucumber, avocado and chiles: serrano and jalapeño.

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 jalapeño-spiced tuna ceviche.

Ready to Try Tuna Ceviche with Jalapeño, Ginger & Coconut?

Tuna Ceviche With Jalapeño, Ginger & Coconut Milk

Recipe by Ligia Mendez Goodwillie

4.0 from 2 votes

Cuisine: Mexican

Servings

4

servings

Prep time

15

minutes

Ingredients

• 1 jalapeño chile, small, seeds removed and chopped

• 2 Tbsp ginger, fresh

• 1 tsp sugar

• 2 limes, juiced

• 1 cup coconut milk, unsweetened

• 1 lb tuna, sashimi grade, cut into cubes

• 1/4 cup red onion, minced

• 2 Tbsp scallions, minced

• 1 Tbsp chives, minced

• 2 Tbsp cilantro, minced

• salt, to taste

Directions

• Place the jalapeño, ginger, sugar, lime juice, and coconut milk in a food processor and puree.
• Add sauce to cut tuna and mix in the remaining ingredients. Taste and add salt to taste.
• Allow flavors to blend for 20 minutes before serving.
• Serve with tortilla chips or saltines.

Notes

• Seek out sashimni-grade sushi when making this ceviche.