Cayman Tuna Ceviche

Take advantage of Cayman’s amazing fresh tuna to make this delicate dish – a recipe by Chef Sandy Tuason of the Westin Grand Cayman.

Serves 4

1 cup coconut milk, unsweetened

8 tablespoons minced shallots

4 tablespoons local seasoning peppers

4 tablespoons finely chopped chives

1 pound fresh tuna

4 tablespoons freshly grated ginger

2 tablespoons key lime juice

1 tablespoon fish sauce


Stir all ingredients together in a small mixing bowl and season with salt and pepper to taste. Serve cold.