Tuna Ceviche With Coconut Milk And Ginger Recipe

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Nutrition per serving    (USDA % daily values)
CAL
237
FAT
48%
CHOL
16%
SOD
38%

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Ingredients for 8 servings

2 tablespoons grated fresh gingerroot

1 tablespoon finely chopped chives

1/2 purple onion, thinly sliced

3 tablespoons Thai or Vietnamese fish sauce

2 tablespoons minced scallions

3 tablespoons finely chopped cilantro leaves

14 ounces unsweetened coconut milk (available in cans)

1 1/2 pounds fresh tuna, cut into broad slices about 1/4-inch thick, sashimi grade

1 tablespoon sugar

1/2 cup freshly squeezed lime juice

1 jalapeno chili, seeded and minced

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