While ceviche was likely born in Peru and traveled up and down the Pacific coast of South America and into Central America, few realize that is actually quite common in the islands of the South Pacific. While preparations vary considerably from island to island, the flavors of the Pacific Rim are clearly evident. One in particular: coconut milk. It’s the glue that holds a South Pacific ceviche together. Among restaurants on Easter Island, technically a part of Chile even though it sits more than 2,000 miles from the mainland, my favorite coconut milk ceviche comes from Haka Honu, on the Hanga Roa waterfront. Pair it with a unfiltered pale ale from the island’s sole brewery, Mahina.
-2 tablespoons grated fresh ginger
-1 tablespoon sugar
-1/2 cup freshly squeezed lime juice
-14 ounces unsweetened coconut milk
-1 1/2 pounds sashimi grade tuna, cut 1/4-inch thick,
-1/2 purple onion, thinly sliced
-2 tablespoons diced red pepper (if you prefer a little kick, replace with ají rocoto)
-2 tablespoons minced scallions
-1 tablespoon finely chopped chives
-3 tablespoons finely chopped cilantro leaves
-3 tablespoons julienne carrots
1.) Place the ginger, sugar, lime juice and coconut milk in a blender and puree until smooth
2.) In a bowl, toss the mixture with the tun and the remaining ingredients.
3.) Garnish with thick cut potato chips, coconut sticky rice, cucumber slices, and a small bowl of coconut milk.
4.) Serve immediately.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.