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Mexican fish ceviche with coconut and lime
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Exciting Mexican-inspired starter of fish cooked with coconut, chili, and lime by Dani Venn.
Ingredients:
  • 600g white semi-firm fish (blue grenadier, blue eye cod, snapper), skin removed
  • 196.88 gm lime juice (about 4-6 limes)
  • 4.80 gm sea salt
  • 40.00 ml spring onion, finely chopped
  • 125.00 ml coriander, finely chopped (about 1/2 a small bunch)
  • 125.00 ml mint leaves, finely chopped (about 1/2 a small bunch)
  • 2 long red chillies, seeded & membrane removed, finely chopped
  • 126.25 gm coconut milk
  • 252.50 gm coconut water, from a fresh drinking coconut
  • 1 packet original corn chips, to serve (optional)
Instructions:
  • Prepare a bowl with crushed ice and water, and place a smaller bowl on top.
  • Begin by meticulously removing any fat, bones, bloodlines, or skin from the fillet. Slice the fish with the grain into long strips, then dice it into uniform cubes. Transfer the diced fish into a chilled bowl.
  • Combine the zesty lime juice and a dash of salt with the fish, stirring until it turns a delicate white hue.
  • Combine spring onion, coriander, mint, and chilli, mixing thoroughly. Incorporate coconut milk. Chill in the fridge for 30 minutes before serving, covered with plastic wrap.
  • To present, serve the fish with a hint of liquid as a delightful entree or in small individual glasses alongside unique flavored corn chips. Top it off with fresh coriander and a touch of chili. Enjoy within 1 - 2 hours for optimal taste after preparing the ceviche.

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