Recipes · Appetizers
Tuna Kinilaw with Coconut-Ginger Leche
- Chef / source
- Kultura chef/owner Nikko Cagalanan
- Serves
- 6
- Meal
- Appetizers
- Issue
- July 2025
Ingredients
For the sauce:
1 cup unsweetened coconut milk
1/2 inch piece fresh ginger, peeled and sliced
1/4 cup diced white onion
1 Tbs. seeded and diced jalapeño
6 Tbs. fresh lime juice, about 3 limes
2½ tsp. sugar
1/2 tsp. fish sauce
1 lb. yellowfin tuna
For the garnish:
Diamond Crystal kosher salt
Zest of 1 lime, made with a microplane
2 Tbs. diced peeled cucumber
5 mint leaves
Method
Combine the ingredients in a blender and blend for three to five minutes, until the mixture is of a sauce consistency. Covered and refrigerated, the sauce can keep for up to five days.
Thinly slice the tuna, place in one layer on a plate, cover, and refrigerate.
To serve: Arrange the tuna on a platter. Lightly sprinkle with kosher salt.
Add spoonfuls of sauce to cover the whole fish. Sprinkle it with lime zest. Spread out the cucumber. Tear the mint leaves, dot the pieces across the platter, and serve.
Kultura
73 Spring St.
(843) 974-1674
kulturacharleston.com (opens in a new tab)
