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