The tuna tartare is enhanced by the tropical flavors in this epicure's delight. The presentation in coconut shells is stunning.
2 fresh coconuts, halved
12 oz. sushi-grade tuna, diced
1⁄2 cup diced mango
1⁄4 cup diced radishes
2 tbsp. chopped scallions
2 tbsp. chopped cilantro
2 tsp. shredded, peeled ginger
1 tsp. minced jalapeño pepper
2 tsp. Asian sesame oil
1 tsp. coarse salt, or to taste
Cilantro sprigs, for garnish
Fried malanga or plantain chips
1. Scoop out 1 tbsp. coconut shreds from each coconut; set aside.
2. In bowl, combine tuna, mango, radishes, scallions, cilantro, ginger, and jalapeño. Stir in sesame oil and salt.
3. To serve, fill coconut halves with tartare; garnish with coconut shreds and cilantro sprigs and surround with malanga chips. Or cover and refrigerate tartare mixture for 2-3 hours; fill coconut shells just before serving.