Fresh Coconut Ceviche Recipe

Name: Fresh Coconut Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 fresh coconut; ½ cup fresh coriander, chopped; ¼ cup chives, chopped; 1 lime, juice and zest of; 2 Thai red chili peppers, chopped; 1 (398 ml) cangood quality coconut milk or 1 (398 ml) canpure creamed coconut; 12 red onion, finely chopped; 2 lbs of white fish, such as Tilapia or 2 lbs perch; good quality crab claw meat; 1 cup fresh lemon juice

Servings: persons

1
Remove the coconut from the sheel and place in food processor in chunks.
2
Add the coriander, chives, lime zest and juice, and Thai chilies to the food processor and pulse all together.
3
Add the coconut milk and red onion to the food processor, pulse,
4
Set aside and refrigerate.
5
Finely chop fish and crab meat, add 1 cup of lemon juice, enough to cover fish.
6
Refrigerate for approximately 45 minutes, or until the fish is opaque.
7
Drain the seafood mixture well and add to the coconut mixture.
8
Serve chilled, using the coconut shell as decoration.

247

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 12 fresh coconut, ½ cup fresh coriander, chopped, ¼ cup chives, chopped, 1 lime, juice and zest of, and more.

Yes, Fresh Coconut Ceviche falls under the Seafood 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!

Fresh Coconut Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions