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INGREDIENTS

¾ cup water
3 Tbsp. red wine vinegar
2 tsp. salt
2 tsp. sugar
1 orange slice, deseeded
1 small red onion, thinly sliced
1-14 oz. can unsweetened coconut milk
4 fresh limes, rolled and squeezed
½ Tbsp. kosher salt
½ Tbsp. sriracha sauce
4 4-oz. fresh tuna steaks
¼ lb. red bell pepper, sliced into thin sticks
¼ lb. yellow bell pepper, sliced into thin sticks
1 tsp. minced serrano chile
4 tsp. fresh cilantro, chopped
4-oz. shredded romaine lettuce, divided

PREPARATION

• Prepare pickled red onions by placing the water, vinegar, salt, sugar, and orange slice in a pot and bring to a rolling boil. Add the onions, allow the liquid to return to a boil and boil for 2 minutes. Remove from heat, pour onions and pickling liquid into a container, and refrigerate until cool.
• Prepare the ceviche marinade by pouring the coconut milk into a mixing bowl. Add lime juice, salt and sriracha. Mix and set aside.
• Cut the tuna steaks lengthwise into ½-inch strips, then dice. Add the tuna to the coconut marinade. Mix well and let marinate in the refrigerator for about 2 hours.
• Remove from the refrigerator, add the red and yellow peppers and chile pepper, along with half of the pickled onions (without pickling liquid) to the coconut marinade, stir to mix and refrigerate for another 2 hours.
• When ready to serve, add the cilantro to the ceviche mixture and gently stir.
• For the assembly, divide the lettuce into equal parts on 4 small plates or into 4 chilled cocktail glasses. For each serving, mound an equal part of ceviche on top of lettuce, complete with juice. Divide remaining pickled onions among the servings and place on top of ceviche. Serve with cocktail forks.