Recipes

Tuna and Coconut Ceviche

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    Ingredients Print Recipe

  • 1 lb. sushi-grade raw tuna, cut into a julienne
  • 1 large red onion, peeled, cut in half and sliced very thinly (about 2 cups)
  • 1 large green pepper, cut in half, de-seeded, and sliced very thinly (about 1 1/2 cups)
  • 3 T. chopped cilantro
  • 1 c. low-fat coconut milk
  • 1/4 tsp. salt
  • 1/4 tsp. Juice of 8 limes (about 1/4 cup)
  • black pepper
  • 6 sprigs cilantro
  • 2 T. diced tomato

Directions

1. Combine all ingredients in a bowl. Let marinade for 2 hours in the refrigerator.


2. Serve in chilled glasses and garnish with cilantro leaves and diced tomato.

Nutritional Analysis: Cal 155, Tfat: 6gm, Sat F: 2 gm, Chol: 29mg, Sod: 132mg, Tot CHO: 7gm, Fib: 1gm, Pro: 19gm

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