Ceviche with Coconut and Ginger Recipe

Name: Ceviche with Coconut and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless red snapper fillet, cut into 1/4-inch dice; 1/2 cup fresh lime juice; 1/2 cup fresh lemon juice; 1 teaspoon fine sea salt; 1 tablespoon vegetable oil; 1/2 small white onion, cut into 1/4-inch dice; 3/4 cup coconut milk; 5 dried aji chiles, seeded and rehydrated (page 152); 2 tablespoons julienned fresh basil; 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving; Garnish: Finely shredded iceberg lettuce tossed with lime juice and a pinch of salt and diced candied ginger

Servings: persons

1 1/2 pounds boneless, skinless red snapper fillet, cut into 1/4-inch dice
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1 teaspoon fine sea salt
1 tablespoon vegetable oil
1/2 small white onion, cut into 1/4-inch dice
3/4 cup coconut milk
5 dried aji chiles, seeded and rehydrated (page 152)
2 tablespoons julienned fresh basil
8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
Garnish: Finely shredded iceberg lettuce tossed with lime juice and a pinch of salt and diced candied ginger

1
In a large bowl, toss the snapper with the lemon and lime juices and the salt and let marinate for 1 hour in the refrigerator.
2
Meanwhile, to make the coconut-chile sauce, in a skillet, heat the oil over medium-high heat and saute the onion just until translucent, 2 to 3 minutes.
3
In the jar of a blender, add the sauteed onion, coconut milk, and chiles and puree until smooth; strain through a fine-mesh sieve into a bowl.
4
Drain off the marinade from the fish.
5
In a large bowl, toss the snapper with the basil.
6
Drizzle half of the coconut-chile sauce over the fish and use the remaining sauce as a dip for the tacos.
7
Serve immediately.
8
To serve, place some iceberg slaw in each crispy shell, divide the filling equally between them, top with garnish, and arrange in a taco holder.
9
Or, lean the filled shells in a row, propped upright, on a platter.
10
Eat right away.
11
To build your own, place some slaw, then filling, in a crispy shell, and eat right away.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds boneless, skinless red snapper fillet, cut into 1/4-inch dice, 1/2 cup fresh lime juice, 1/2 cup fresh lemon juice, 1 teaspoon fine sea salt, and more.

Yes, Ceviche with Coconut and Ginger falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche with Coconut and Ginger

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