Fresh Ahi and Marlin Ceviche
Clayton Babas, Executive Chef, Guam Reef Hotel

This dish is served atop Sesame and Green Onion Puto.

3 ozs fresh tuna steak, finely minced
3 ozs fresh marlin loin, finely minced
2 Tbs yellow onion, minced fine
1/4 cup coconut milk
1 tsp green onion, minced fine
1/4 tsp fresh ginger root, minced
2 Tbs bell pepper, minced (combination of red and green)
1/3 cup shredded coconut
1/2 cup fresh lemon juice
salt and pepper to taste

Place all ingredients into a non-reactive bowl (plastic or glass). Mix until well combined. Cover and refrigerate for 2 hours or overnight. Serve on seared puto halves.

Yield: Approximately 8 servings