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Ceviche with Coconut MilkYou don't have to travel to Central or South America to learn one of the tastiest tricks to keep your kitchen cool this summer.
The following recipe has been adapted from one developed by Elizabeth Johnson-Kossick, a chef-instructor at The Culinary Institute of America, San Antonio.
Or sharpen your skills and learn to prepare similar recipes in our Boot Camps and Saturday Kitchens classes.


A dish that originated in Peru, ceviche was very popular along the coastal regions of the Americas.
Today, thanks to refrigeration and modern transportation, fresh seafood is readily available, and ceviche is gaining in popularity. Place the remaining coconut in a blender along with the coconut juice, cover with hot water, and purГ©e until smooth.


Cover and marinate for 30 minutes in the refrigerator.To serve, place ceviche in glass or stainless steel bowls that are resting in larger bowls, shallow dishes, or a large tray of ice.



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Comments to “Tuna ceviche recipe coconut milk”

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