Chef Ian Kittichai prepares a ceviche with the flavors of Southeast Asia. To the yellow fin tuna he adds toasted coconut, peanuts, shallot, fresh diced ginger and lime, beetle leaf, and palm sugar. He tops lattice potatoes with the tuna mixture for an elegant and unique appetizer.

For more potato videos, go to: http://www.ciaprochef.com/potatoes/videos/

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