Ceviche With Coconut Milk Recipe

Name: Ceviche With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds red snapper, fillets (You can substitute any kind of flaky white fish as well as scallops, shrimp, lobster, clams, mussels, or oysters. See Chef's note below.); 2 garlic cloves, chopped; 2 teaspoons Scotch Bonnet pepper, minced ** (You may substitute any kind of hot pepper such as habaneros or jalapenos.); 2 teaspoons sea salt; 1/4 teaspoon freshly ground black pepper as needed; 1 cup freshly squeezed lime juice; 1 1/2 cups coconut milk*; 1 red onion, halved and thinly sliced, rinsed in hot water for 5 minutes; 2 tablespoons cilantro leaves, finely chopped; 1/4 cup coconut flakes or fresh shaved coconut, lightly toasted; Cilantro leaves as needed for garnish

Servings: persons

1 1/2 pounds red snapper, fillets (You can substitute any kind of flaky white fish as well as scallops, shrimp, lobster, clams, mussels, or oysters. See Chef's note below.)
2 garlic cloves, chopped
2 teaspoons Scotch Bonnet pepper, minced ** (You may substitute any kind of hot pepper such as habaneros or jalapenos.)
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper as needed
1 cup freshly squeezed lime juice
1 1/2 cups coconut milk*
1 red onion, halved and thinly sliced, rinsed in hot water for 5 minutes
2 tablespoons cilantro leaves, finely chopped
1/4 cup coconut flakes or fresh shaved coconut, lightly toasted
Cilantro leaves as needed for garnish

1
Cut the snapper with the grain of the fish. Place the fish in a glass or stainless steel bowl large enough to hold the entire recipe and place it over a larger bowl filled with ice; set aside.
2
Place garlic and peppers on a cutting board and add 2 teaspoons sea salt. Using the flat surface of a chef's knife mash it together until it becomes a paste.
3
Add the garlic-pepper mash to the fish and stir it until it is evenly distributed. Add 1/4 teaspoon ground black pepper and salt to taste. Add lime juice and coconut milk, and stir. Drain the red onion slices, add to mixture, and stir. Add finely chopped cilantro and stir. Cover and marinate for 30 minutes in the refrigerator.
4
To serve, place ceviche in glass or stainless steel bowls that are resting in larger bowls, shallow dishes, or a large tray of ice. Top with shaved coconut and cilantro.

161

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 red snapper, fillets (You can substitute any kind of flaky white fish as well as scallops, shrimp, lobster, clams, mussels, or oysters. See Chef's note below.), 2 garlic cloves, chopped, 2 teaspoons Scotch Bonnet pepper, minced ** (You may substitute any kind of hot pepper such as habaneros or jalapenos.), 2 teaspoons sea salt, and more.

Yes, Ceviche With Coconut Milk 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 Milk

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