Tropical White Fish Ceviche with Coconut Milk
Prep Time
20 minutes
Cook Time
0 minutes (Marinate for 2 hours)
Total Time
2 hours 20 minutes
Servings
6 servings
Yield
6 portions
Calories
Approximately 250 calories
Step into a world of vibrant flavors with the Tropical White Fish Ceviche with Coconut Milk, a dish that encapsulates the essence of tropical cuisine.
This ceviche, a beloved culinary tradition, combines the delicate freshness of white fish with the creamy sweetness of coconut milk, creating a balance that is both invigorating and soothing.
The fish is marinated in a citrus blend, which not only cooks it to perfection but also infuses it with a zesty brightness.
The addition of tropical fruits such as mango and avocado introduces bursts of sweetness and richness, while red onions and cilantro add layers of sharpness and freshness.
This dish is a celebration of textures and flavors, offering a symphony of tastes with each bite. It’s a testament to the power of simple, fresh ingredients coming together to create something truly extraordinary.
Whether served as a stunning appetizer or a light main course, this ceviche promises to transport your senses to a sun-drenched beach, making it an unforgettable part of any meal.
Ingredients
- 1 lb fresh white fish (such as sea bass or tilapia), cubed – The freshest you can find, as it’s the star of the dish.
- 1 cup coconut milk – For a creamy, tropical twist.
- Juice of 4 limes – This will “cook” the fish and add a tangy flavor.
- 1/2 cup orange juice – Adds a sweet citrus note.
- 1 ripe mango, diced – For a sweet, tropical flavor.
- 1 ripe avocado, diced – Adds creaminess and richness.
- 1/2 red onion, finely sliced – For a sharp, crunchy texture.
- 1/4 cup cilantro, chopped – Brings freshness and a hint of spice.
- Salt and pepper to taste – Essential for seasoning.
- 1 jalapeño, finely chopped (optional) – For those who enjoy a spicy kick.
Instructions
- In a large bowl, combine the cubed white fish with the lime and orange juice. Ensure the fish is completely submerged.
- Cover and refrigerate for about 2 hours, until the fish is opaque and “cooked” through.
- After marinating, drain off most of the marinade, leaving just a little to keep the fish moist.
- Add the coconut milk, mango, avocado, red onion, cilantro, and jalapeño (if using) to the fish.
- Gently mix to combine, being careful not to break the fish pieces.
- Season with salt and pepper to taste.
- Serve immediately, or let it chill in the refrigerator for an additional hour to allow the flavors to meld together more fully.
Tips & Tricks
- ish Selection:Â Always use the freshest fish possible for ceviche, as it’s eaten raw.
- Marinating Time:Â Don’t over-marinate the fish, as it can become too firm and lose its delicate texture.
- Coconut Milk:Â Use full-fat coconut milk for a richer flavor.
- Serving Suggestion:Â Serve this ceviche in clear glasses or on small plates to showcase its vibrant colors.
Mise en Place
Ingredients
Utensils
- White fish
- Coconut milk
- Lime juice
- Orange juice
- Mango
- Avocado
- Red onion
- Cilantro
- Salt and pepper
- Jalapeño (optional)
- Large bowl
- Knife and cutting board
- Citrus juicer (optional)
- Measuring cups
- Spoon for mixing
- Refrigerator for marinating and chilling
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