Top Chef, Season 6, Episode 5, Elimination Challenge

12 Servings

• 3 lbs sashimi-grade tuna filets
• 4 oz coconut milk
• 1 bunch fresh cilantro leaves, finely chopped
• 2 jalapenos, seeded and brunoised
• 1 teaspoon ground cumin
• 1 teaspoon Chinese five-spice powder
• Salt and pepper

For Coconut Mojito:

• Fresh juice of 3 coconuts
• Fresh juice of 3 limes
• 1 cup vodka
• 1 cup sour mix
• 1 cup Myer’s rum
• ¼ bunch fresh mint

1. In a bowl, mix together coconut milk, cilantro, jalapenos, cumin, five-spice, and season with salt and pepper to taste.

2. Cut tuna into small cubes and mix with ceviche. Let marinate.

To Serve:

1. Place a pile of tuna ceviche on plate (or coconut shell if desired)

2. Mix together ingredients for coconut mojito and serve drink with tuna ceviche.