Spring

Oka or SamoanĀ Ceviche

by:
May 20, 2013
Author Notes

When I was living in the South Pacific I was there long enough to get a chance to grate a coconut and squeeze out the coconut cream. Adding in fresh caught tuna, and well it couldn't be beat. —shecans

  • Serves 4-6
Ingredients
  • 1 can coconut milk (as close as you can get to coconut cream)
  • 5 ounces sushi-grade tuna, as sustainably caught as possible, cut into bite sized chunks
  • 1 small cucumber, seeded or seedless and cut into small dice
  • 1 small onion or half of a larger one, chopped finely
  • 1 small red bell pepper diced
  • juice of 1 lime, fresh squeezed
  • Pinch of salt
  • 1 chili pepper, to taste
In This Recipe
Directions
  1. Put all ingredients in a bowl, you need the lime juice to 'cook' the fish.
  2. Flavors will develop over an hour or two, longer than that, you should refrigerate.

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