Coconut Tuna With Zucchini Ceviche

coconut tuna zucchini ceviche natasha pinfold voyage chartersNatasha Pinfold of Voyage Charters shares this amazing recipe for a complete meal sure to satisfy your hunger for a tropcially inspired meal. 

Ceviche Ingredients

  • 4 to 6 zucchini squash
  • 2 teaspoon salt
  • 1 tablespoon olive oil
  • Juice of 1 large juicy lime
  • ¼ cup of finely chopped mint
  • ¼ cup of finely diced cilantro

Ceviche Instructions

  1. Trim both ends off each zucchini.
  2. Using a mandolin or vegetable peeler, peel the zucchini and cut into thin slices.
  3. Evenly distribute the salt through the zucchini slices and set aside for ½ hour.
  4. Squeeze water out of zucchini slices.
  5. Pour lemon juice over slices. Mix well and leave in the fridge for 1 hour.
  6. Drain the lemon juice, dress with herbs and olive oil.

Coconut Tuna Ingredients

  • 4 tuna steaks
  • Egg wash (1 egg + 1 tbsp water whisked)
  • Coconut flakes
  • 2 tablespoon ground black pepper
  • 1 tablespoon coconut oil

Coconut Tuna Instructions

  1. Blot the moisture from the tuna with a paper towel.
  2. Dip in the egg wash and sprinkle with pepper.
  3. Press tuna steaks onto a plate of coconut flakes.
  4. Place into medium hot skillet with coconut oil.
  5. Cook 3 minutes on each side for rare.

Cous Cous Recipe

Mix all together:
  • 4 cups of cooked cous cous
  • Juice and zest of 1 lemon
  • 1 cup of finely chopped parsley
  • 2 large diced tomatoes

Pineapple Salsa Recipe

Mix all together:
  • 2 cups of diced pineapple
  • ¼ cup of diced
  • Juice of half a lime
  • Chopped cilantro
  • 5 drops of Matouks hot sauce


Want more galley kitchen recipes for your charter yacht business? Check out our guru recipes and other charter management tips.


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