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recipe: caribbean style ceviche
Here’s culinary proof that you don’t need heat to cook fish. The citric acid in the lime juice "cooks" the tuna by changing the structure of the proteins. But what does this have to do with pickling? Everything! Since you’re using an acidic solution to alter the texture of tuna, you’re making pickled fish.

Recipe Conversions

CAUTION
Because this "cooking" process does not kill all pathogens, ceviche is meant for fresh use. Be sure your tuna is as fresh as possible.
   
What Do I Need? .
1 pound Ahi tuna Tip
To make this a completely different dish, substitute slightly green diced bananas or diced mangoes for the tomatoes.
1/2 cup fresh lime juice
1/3 cup coconut milk
1 jalapeño, minced fine
large pinch of salt
1/4 cup diced yellow bell pepper
1/2 cup thinly sliced cucumber
1 large vine-ripened tomato, diced  
1/2 bunch green onions, trimmed and sliced  
2 tablespoons chopped cilantro  
2 teaspoons grated lime zest
butter lettuce leaves
 
a large, nonreactive bowl (glass or ceramic)
 8 to 10 1-pint glass canning jars and 2-piece canning lids
• canning equipment
   
What Do I Do?

 

1. Dice the tuna into 1/2-inch chunks.

 CAUTION
This dish must be refrigerated until time to serve.


CAUTION
Eat within 4 hours or the tuna will "cook" too much and become dry.
 

2. In the large, nonreactive bowl, combine the lime juice, coconut milk, and salt, and stir to mix. Add the remaining ingredients and mix them gently to coat the tuna.

 

3. Cover the mixture and let it rest in the refrigerator for about 10 minutes, then taste it and adjust the seasonings if necessary. Serve in a butter lettuce–leaf cup.

   
What Else Can I Try? .

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