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On Tap: Taking Flight

With so many folks at the 2015 Chowder Fest held at Prescott Park requesting Chef Paula Da Silva’s Ahi Tuna Coconut Ceviche recipe, here it is for all to enjoy!

 Serve with Blue Point Mosaic Session IPA

Tuna:
1 pound Sushi grade ahi tuna (blood line out)

Trim and cut tuna into smaller workable portions. Slice tuna into thin strips and small dice.

Coconut Sauce:
1 Can Coconut milk (unsweetened)
1 Serrano Pepper
2 tbsp. Ginger
1 tsp. Fish sauce
¼ cup Sugar
1 Lime

Dice the peppers (keep seeds for extra spicy) and ginger. Add to the pot with the coconut milk, sugar and fish sauce. Bring to a boil and immediately turn down to a low simmer for about 10-15 min. Take off the stove and let sauce completely cool. Strain and refrigerate.

Ceviche Mix:
1 bunch Cilantro
1 Serrano Pepper (seedless)
1 bunch Green Onions
1 Red bell pepper

Chop the cilantro; thinly slice the bell pepper and Serrano peppers. Slice the green onions and combine all the ingredients together.

Makes 6 servings