Citrus ginger tuna ceviche

Servings: 4

Ingredients

2 sashimi quality tuna steaks, 14-18 oz. total, diced
¼ cup Cointreau
juice of 2 limes
juice of 1 sour orange, available bottled from Goya
1 Thai chile, stemmed, seeded and chopped
1 small red onion, chopped, about ¼ cup
1 Tbsp. chopped cilantro
1 tsp. ginger, peeled and minced
¼ cup coconut milk
salt
2 cups summer greens such as pea shoots
1 tomato, seeded and diced
fresh coconut, thinly shaved

Preparation

1. Marinate tuna in mixture of Cointreau and citrus juices for approximately 1 hour or until tuna is rare and still pink on the inside.
2. Mix together Thai chilies, red onion, cilantro, ginger, coconut milk, a splash of Cointreau and salt. Toss in tuna.
3. Serve on a bed of greens. Garnish with tomato and pieces of coconut.