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.