The dish is most popular on Cook Island (a territory of New Zealand). This is something like ceviche, but with a tropical spin. The tuna’s high protein and rich coconut milk will nourish you while you work (or play).
While I’ve used tuna here, you can also use grouper or snapper. You can easily make 75 small appetizers on crostini or serve 6 people a good, lunch-sized portion.
| Servings | Prep Time |
| 6 people | 20 minutes |
| Passive Time |
| 2-3 hours |
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The dish is most popular on Cook Island (a territory of New Zealand). This is something like ceviche, but with a tropical spin. The tuna’s high protein and rich coconut milk will nourish you while you work (or play).
While I’ve used tuna here, you can also use grouper or snapper. You can easily make 75 small appetizers on crostini or serve 6 people a good, lunch-sized portion.
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Ingredients
- 1/2 lb tuna steaks , diced
- 2 lemons (juice of)
- 1/3 cup red onions (minced)
- 1 tomato , diced
- 3 green onions , sliced thinly
- 3 radishes , sliced thinly
- 2 carrots , grated
- 5.5 ounces coconut milk
- salt
- parsley (for garnish)
Servings: people
Units:
Instructions
- In a medium nonreactive bowl (glass, ceramic, or melamine): stir together the diced tuna and lemon juice. Set in the fridge for a few hours, stirring once or twice.
- When the tuna is “cooked” on the outside and pink on the inside, drain off the lemon juice and add the remaining chopped vegetables and coconut milk. Season well with salt.