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My favorite thing to eat in the world has to be ceviche. Preferably, Peruvian ceviche. With so much flavor and freshness, ceviche does magical things to my palate. Ceviche is raw fish that is marinated and cooked in lime juice. It is usually accompanied by fresh veggies and herbs like red onion, cilantro and garlic. I started experimenting one day after trying a coconut ceviche at a local mezcal bar. The ceviche that was served had a lot of potential, but wasn't all there. I decided to do a traditional Peruvian ceviche mixed with a Caribbean touch of coconut milk, and came out with an incredible tropical ceviche that is a definite crowd pleaser, and my favorite dish of all time! You can make this dish vegan by using hearts of palm. This "leche de Tigre" can make anything taste amazing. I even use it to marinate fish before I cook it. Whatever you decide, have fun and enjoy!
xoxo

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Coconut Ceviche 

Recipe

Coconut Ceviche

2 pounds Mahi Mahi fish (or sea bass, tilapia, etc.)

1 pound Langostino or Shrimp

1.5 (15 oz) cans of organic full fat Coconut Milk

7 Limes, juiced

2-3 inches fresh Ginger root

1 head of Garlic (or to your liking)

1 Red Onion, diced

1 Jalapeño, diced (habanero or Serrano works great as well)

1 bunch Cilantro (chopped)

Directions:

1. Clean fish and shell fish. Set aside

2. Add all other ingredients except jalapeños in a blender, saving half the red onion and half the cilantro for later. Taste mixture and adjust to your liking. You want a perfect balance of lime to the coconut milk .

3. Add salt to your liking 

4. Add seafood, jalapeño, saved onion and cilantro. Mix until seafood is completely submerged into mixture.

5. Refrigerate for 2 hours. until all seafood is cooked by the lime juice.

6. Serve with tostones or plantain chips. (I like to use plantains that are slightly sweet to give a savory sweet balance.)

Buen Provecho

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