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Tuna Ceviche with an Apple and Kaffir Lime Broth | Chef Lee Styer

Tuna Ceviche with an Apple and Kaffir Lime Broth Ingredients: Serves 4 8oz diced Yellowfin Tuna 2T Olive Oil 2 T Chiffonade Cilantro 4 oz Diced Honey Crisp Apple 2 T Chiffonade Scallion 2 T Toasted Coconut Salt to taste Broth Ingredients: 1 c Coconut Milk 2 T Sugar 1 T Salt Juice of 3 limes 1 Thai Chilli 6 Chiffonade Kaffir Lime Leaves Ceviche Method: Combine tuna, olive oil, salt, cilantro, apples, scallions in a mixing bowl. Plate tuna mixture, pour coconut broth over tuna. Garnish with toasted coconut and cilantro, serve chilled. Broth Method: Combine coconut milk, sugar, salt, lime juice, chili and lime leaves in a sauce pan. Bring to a boil, allow to cool in refrigerator overnight. Strain broth.