Coconut Tuna Seviche

From: Chef Anthony Lamas, Seviche, Louisville, KY. Yield: 8 servings.

6 lb. fresh sushi grade tuna

½ cup soy sauce

1 Tbsp. sesame oil

1 Tbsp. sambal chile

1 Tbsp. fresh chopped ginger

6 limes, juice only

½ cup coconut milk

4 fresh coconuts

1 oz. micro cilantro

1 oz. scallion

With the back of the knife, tap coconuts firmly in a straight line all the way around until they crack along the grain. Do this over a bowl in order to catch the coconut milk. Reserve the milk. Each coconut half will be used as a bowl for presenting the seviche.

Mix all ingredients except the tuna, cilantro, and scallions. Refrigerate for two hours. Add the tuna to each coconut “bowl” and pour the broth over the tuna in coconuts. Garnish with micro cilantro and scallion. Seviche can also be topped with pico de gallo first, then cilantro.