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Tropical Coconut Milk Ceviche

Tropical Coconut Milk Ceviche: A Quick, Refreshing Delight

This Tropical Coconut Milk Ceviche merges coconut milk with fish for a quick, refreshing dish.
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Prep Time 20 minutes
Marination Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Other
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Ceviche
  • 1 lb white firm flesh fish Use snapper, mahi mahi, or sea bass.
  • ½ small cucumber Diced finely.
  • 3 pieces cherry tomatoes Or regular diced tomatoes.
  • ½ small firm mango Ensure ripe for sweetness.
  • ¼ medium purple onion Preferably red for milder taste.
  • ½ lime lime juice Adjust to taste.
  • ⅛ cup coconut milk Can substitute with coconut cream.
  • salt Customize according to preference.
  • ground pepper Preferably freshly ground.
  • fresh coriander Optional garnish.

Equipment

  • mixing bowl
  • Chopping Knife
  • Cutting Board
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Cut the white firm flesh fish into small, bite-sized chunks, season with salt and pepper, drizzle with lime juice, and marinate in the refrigerator for 15-20 minutes until opaque.
  2. Finely dice cucumber, cherry tomatoes, and purple onion. Peel and dice mango. Set aside in a bowl.
  3. Combine marinated fish with chopped cucumber, mango, onion, and tomatoes. Stir in coconut milk gently to coat.
  4. Garnish with fresh coriander and serve chilled in bowls or on taco shells.

Notes

Best served cold, ceviche can be stored in the fridge for up to 2 days. Avoid freezing as it affects texture.