From: Chef Anthony Lamas, Seviche, Louisville, KY. Yield: 8 servings. 6 lb. fresh sushi grade tuna ½ cup soy sauce 1 Tbsp. sesame oil 1 Tbsp. sambal chile 1 Tbsp. fresh chopped ginger 6 limes, juice only ½ cup coconut milk 4 fresh coconuts 1 oz. micro cilantro 1 oz. scallion With the back of the knife, tap coconuts firmly in a straight line all the way around until they crack along the grain. Do this over a bowl in order to catch the coconut milk. Reserve the milk. Each coconut ...
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