How many servings does this recipe make?

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

What ingredients do I need for Filipino-Style Ceviche with Coconut Milk?

You need 11 ingredients. The key ingredients include: 3/4 cup unsweetened coconut milk, 1/4 cup raw coconut vinegar (see Note), 1/2 small red onionthinly sliced, rinsed under cold water and patted dry, 3 Thai chiles, thinly sliced, and more.

Is Filipino-Style Ceviche with Coconut Milk suitable as general?

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

How do I store leftover Filipino-Style Ceviche with Coconut Milk?

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

Filipino-Style Ceviche with Coconut Milk Recipe

Name: Filipino-Style Ceviche with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsweetened coconut milk; 1/4 cup raw coconut vinegar (see Note); 1/2 small red onionthinly sliced, rinsed under cold water and patted dry; 3 Thai chiles, thinly sliced; 4 teaspoons grated peeled ginger; 1 tablespoon minced cilantro stems and leaves, plus small leaves for garnish; 1 teaspoon kosher salt, plus more for seasoning; 1/4 teaspoon pepper, plus more for seasoning; 3/4 pound sashimi-grade tuna or hamachi, cut into 1/2-inch dice; 3 tablespoons extra-virgin olive oil; Lime wedges, for serving

Filipino-Style Ceviche with Coconut Milk

Eats Now Editorial Team · 237 kcal · General

Filipino-Style Ceviche with Coconut Milk – a delicious recipe with unsweetened coconut milk, coconut vinegar, red, chiles, ginger, cilantro. Easy to follow and perfect for any occasion.

Serves 4 General

Filipino-Style Ceviche with Coconut Milk

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