Tuna Ceviche with Samuel Adams Latitude 

Ingredients

• Serves  8 to 10
• Sauce:
  • 1/2 cup chopped cilantro (half a large bunch)
  • 2 ounces (1/4 cup) Samuel Adams Latitude 48
  • 1 tablespoon soy sauce
  • ½ jalapeño, seeded and chopped
  • Kosher salt
• Ceviche:
  • 2 tablespoons sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Thai fish sauce (nam pla)
  • 1 teaspoon chopped garlic
  • 1 pound sushi grade tuna, finely minced  
  • 3/4 cup coconut milk (half a 13.5-ounce can)
  • 1 teaspoon minced ginger 
  • ½ cup minced scallion, white and light green parts (1 bunch)

  • Directions

    Yield: Serves 8 to 10
    1. To make the sauce: In a small mixing bowl, combine the cilantro with the beer, soy sauce, and jalapeño. Set the sauce aside.
    2. To make the ceviche: In a small mixing bowl, combine the sugar, lime juice, fish sauce, and garlic. Stir gently and set aside to allow the sugar to dissolve.
    3. In a large mixing bowl, gently mix the tuna with the coconut milk, ginger, and scallions. Stir the sugar-fish sauce mixture to insure the sugar is dissolved and add to the tuna. Stir just to mix. Set aside at room temperature for 10 to 15 minutes.
    4. To serve, spoon the tuna mixture into a martini glasses or similar serving vessels and serve, drizzled with a little of the sauce.