Coconut-Ginger Ceviche Recipe

Name: Coconut-Ginger Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. sea bass or mahi mahi filet; 1 cp. fresh squeezed lime juice; 1/3 cup rice wine vinegar; 1/3 cup low sodium soy sauce; 1-2 spicy chiles, seeded & finely diced; 4 shallots, finely diced; 1 clove garlic, finely chopped; 2 inch piece of fresh ginger, peeled and finely chopped; 1/2 cup coconut milk; 1 small carrot, julienned and cut into 1 inch lengths; 1 small green mango, peeled, julienned and cut into 1 inch lengths; 1 small white onion, finely chopped; 1/2 red bell pepper, 1/4 inch dice; 1/ cup roughly chopped cilantro; 10-12 mint leaves, roughly chopped; 4-5 basil leaves, cut into strips

Servings: persons

1 lb. sea bass or mahi mahi filet
1 cp. fresh squeezed lime juice
1/3 cup rice wine vinegar
1/3 cup low sodium soy sauce
1-2 spicy chiles, seeded & finely diced
4 shallots, finely diced
1 clove garlic, finely chopped
2 inch piece of fresh ginger, peeled and finely chopped
1/2 cup coconut milk
1 small carrot, julienned and cut into 1 inch lengths
1 small green mango, peeled, julienned and cut into 1 inch lengths
1 small white onion, finely chopped
1/2 red bell pepper, 1/4 inch dice
1/ cup roughly chopped cilantro
10-12 mint leaves, roughly chopped
4-5 basil leaves, cut into strips

1
Cut the filet long ways into about 1 inch strips, slice those about 1/4 inch diagnally, put into a large glass or plastic bowl, cover with lime juice, vinegar, soy sauce, chiles, ginger, shallots, and garlic, and toss until well mixed, cover with plastic and marinade in your fridge for about an hour, or until the fish is just barely translucent.
2
Add coconut milk, carrot, mango, onion, and pepper and toss.
3
Season with sea salt and freshly ground pepper to taste, marinade for an additional 10-30 minutes.
4
Just before serving fold in your fresh herbs and adjust seasoning.
5
Serve in a chilled cocktail glass or over a halved avocado.
6
Disfrute

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 lb. sea bass or mahi mahi filet, 1 cp. fresh squeezed lime juice, 1/3 cup rice wine vinegar, 1/3 cup low sodium soy sauce, and more.

Yes, Coconut-Ginger Ceviche 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.

That's it — enjoy your meal!

Coconut-Ginger Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions