Polynesian Coconut Lime Ceviche

Ingredients

• 500g (1.1 lb) fresh tuna or snapper fillets, cubed 500g (1.1 lb) fresh tuna or snapper fillets, cubed
• 1 cup (240ml) lime juice 1 cup (240ml) lime juice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (15g) fresh mint leaves, chopped 1/4 cup (15g) fresh mint leaves, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Optional garnish: mango or papaya slices Optional garnish: mango or papaya slices

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cubed fish and lime juice. Make sure the fish is fully submerged in the lime juice. Cover and refrigerate for 30 minutes to 1 hour, or until the fish turns opaque.
2. 2.
   Drain the lime juice from the fish and discard. Add the coconut milk, red onion, red bell pepper, jalapeno pepper, cilantro, mint leaves, salt, and black pepper to the bowl. Gently toss to combine.
3. 3.
   Cover the bowl and refrigerate for an additional 30 minutes to allow the flavors to meld together.
4. 4.
   Serve the Polynesian Coconut Lime Ceviche chilled, garnished with mango or papaya slices if desired.

Treat your ingredients with care...

• Tuna or snapper fillets — Ensure that the fish is fresh and of high quality. If you prefer a milder flavor, opt for snapper. If you enjoy a stronger flavor, choose tuna.
• Lime juice — Use freshly squeezed lime juice for the best flavor. Avoid using bottled lime juice as it may contain additives.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before using to ensure the coconut cream and water are well combined.
• Red onion — Slice the onion thinly to add a subtle crunch to the ceviche.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice before serving.
• If you prefer a spicier ceviche, leave the seeds in the jalapeno pepper or add a dash of hot sauce.
• Serve the ceviche with tortilla chips or crispy plantain chips for a delightful crunch.
• Experiment with different types of fish to find your favorite flavor combination.
• To make the ceviche more filling, serve it over a bed of mixed greens or with a side of steamed rice.

Serving advice

Serve the Polynesian Coconut Lime Ceviche in chilled bowls or on a platter. Garnish with mango or papaya slices for an extra tropical touch. Provide small spoons or forks for easy serving and enjoy it as a refreshing appetizer or a light main course.

Presentation advice

Arrange the ceviche in an attractive manner, ensuring that the vibrant colors of the fish and vegetables are showcased. Consider using a coconut shell or a tropical-themed serving dish to enhance the Polynesian ambiance. Sprinkle some fresh herbs on top for a final touch of elegance.