Tuna Mango & Pineapple CevicheKhanh Ong
- 200g Sashimi grade tuna
- 1 tbsp caster sugar
- 10ml hot water
- 35ml fish sauce
- Zest and juice of 2 limes
- 50g pineapple fresh, diced
- 1⁄4 of a green mango diced
- 1 tbsp finely chopped coriander stalks
- 1 long red chili
- 1 lemongrass
- 2 tbsp dessicated coconut
- Roughly chop lemongrass, half the chili , then add to a mortar and pestle with the sugar and lime zest.
- Bruise the chilli and lemongrass with the mortar and pestle, then add coriander stalks and bash, then loosen with lime juice and fish sauce.
- Taste for seasoning, add more lime juice or sugar if needed
- Crush half of the pineapple in the mortar and pestle
- Slice tuna into cubes and add to a bowl with ¾ of the dressing
- Add the rest of the pineapple, mango and dessicated coconut
- Garnish with finely chopped chilli and coriander leaves.
- Serve with lavosh or crackers.
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