One of the best ceviches I’ve ever tasted is at Douglas Rodriguez’s wildly creative pan-Latin restaurant in New York City, Patria. Douglas says he got the idea for this spectacular dish in Honduras, a major producer of coconuts—though the inclusion of Asian elements is pure Rodriguez. I’ve modified his recipe slightly, so you don’t need to work with fresh coconuts. And I’ve changed his chunky cut on the fish, because, in ceviche, I always prefer slices to chunks.
Makes 8 first-course servings
1 jalapeño chili, seeded and minced
2 tablespoons grated fresh ginger root
3 tablespoons Thai or Vietnamese fish sauce
1 tablespoon sugar
½ cup freshly squeezed lime juice
14 ounces unsweetened coconut milk (available in cans)
1½ pounds fresh tuna, cut into broad slices about ¼-inch thick, sashimi grade
½ purple onion, thinly sliced
2 tablespoons minced scallions
1 tablespoon finely chopped chives
3 tablespoons finely chopped cilantro leaves
1. Place the jalapeño, ginger, fish sauce, sugar, lime juice and coconut milk in a blender and puree until smooth.
2. In a large bowl, toss the mixture with the tuna slices. Mix in the remaining ingredients. Divide among 8 plates and serve immediately.
Serving Note: Douglas Rodriguez likes to serve this ceviche in fresh coconut halves, which sit on red bell pepper—and watercress-strewn shavings of ice.