Honduran Ceviche Recipe

Name: Honduran Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fresh coconut; 1 14-ounce can coconut milk; 1/2 cup freshly squeezed lime juice; 3 tablespoons nuoc mam (Vietnamese fish sauce); 2 tablespoons minced fresh ginger; 1 jalapeno pepper, stem removed (do not remove seeds); 1 tablespoon sugar; 1 1/2 pounds tuna steak, cut into 1/4-inch dice; 3 tablespoons finely chopped cilantro; 2 tablespoons finely sliced scallions; 1 tablespoon finely chopped chives; Leaves from 1 bunch watercress; 1/2 cup seeded and finely diced red bell pepper

Servings: persons

1 fresh coconut
1 14-ounce can coconut milk
1/2 cup freshly squeezed lime juice
3 tablespoons nuoc mam (Vietnamese fish sauce)
2 tablespoons minced fresh ginger
1 jalapeno pepper, stem removed (do not remove seeds)
1 tablespoon sugar
1 1/2 pounds tuna steak, cut into 1/4-inch dice
3 tablespoons finely chopped cilantro
2 tablespoons finely sliced scallions
1 tablespoon finely chopped chives
Leaves from 1 bunch watercress
1/2 cup seeded and finely diced red bell pepper

1
Place the coconut in the palm of your hand.
2
With the back of a cleaver or a heavy knife, whack the coconut along its middle, rotating it in your hand until it splits in two.
3
(As it begins to crack, it will leak; work over a large bowl if you wish to save the liquid.)
4
Rinse the halves and use a table knife to pry the coconut meat away from the outer shell.
5
Using a vegetable peeler, make thin strips of coconut meat until you have 2 1/4 cups.
6
Set the strips aside.
7
(Save the remaining coconut meat for another use.)
8
Place the coconut milk, lime juice, nuoc mam, ginger, jalapeno and sugar in the container of a blender and blend until very smooth.
9
When ready to serve, toss the tuna in the sauce.
10
Toss again with the coconut strips, cilantro, scallions and chives.
11
Place in small serving bowls and garnish with watercress and red bell pepper.

525

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 13 ingredients. The key ingredients include: 1 fresh coconut, 1 14-ounce can coconut milk, 1/2 cup freshly squeezed lime juice, 3 tablespoons nuoc mam (Vietnamese fish sauce), and more.

Yes, Honduran 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.

Honduran Ceviche

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