Lime-Cooked Rare Tuna with Southeast Asian Flavors

Although the Latin American ceviche seems to be better known, the practice of "cooking" fish in citrus juices is found in Asia as well. Here the fish takes on the lime juice, then is combined with coconut milk and ginger for some sweetness to balance the sour. This will not be a totally cooked tuna dish, as the short time in the lime juice leaves the fish with a great sushi-like interior. Serves 6 as appetizer

1 1/2 pounds sushi-quality tuna
1 cup fresh lime juice (about 8 limes)
1 small red onion, thinly sliced
1 tomato, diced small
1 tablespoon minced ginger
1 cup coconut milk, unsweetened canned
1/4 cup chopped fresh cilantro
Salt and freshly cracked black pepper to taste

Cut the tuna into thin slices about the size and thickness of a matchbook. Lay the tuna slices in a shallow pan in a single layer and pour the lime juice over them; make sure the juice covers the tuna completely. Cover and soak for 2 hours, moving the tuna slices around and turning them over to be sure that all surfaces are exposed to the lime juice. At the end of 2 hours, the tuna should be a milky gray on the exterior but pink to red in the interior.

Remove the tuna, discard the lime juice, and combine the tuna with all remaining ingredients in a medium-size bowl. Mix well and serve.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby