Coconut Lime Ceviche with Fresh Fish

Ingredients

• 500g (1.1 lb) fresh white fish fillets, thinly sliced 500g (1.1 lb) fresh white fish fillets, thinly sliced
• 1 cup (240ml) freshly squeezed lime juice 1 cup (240ml) freshly squeezed lime juice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 red chili, deseeded and finely chopped 1 red chili, deseeded and finely chopped
• 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
• 1/4 cup (15g) fresh basil leaves, chopped 1/4 cup (15g) fresh basil leaves, chopped
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a glass or ceramic bowl, combine the sliced fish and lime juice. Ensure the fish is fully submerged in the lime juice. Cover the bowl 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.
3. 3.
   In a separate bowl, mix together the coconut milk, red onion, red chili, cilantro, mint leaves, basil leaves, grated ginger, salt, and pepper.
4. 4.
   Add the marinated fish to the coconut milk mixture and gently toss until well combined.
5. 5.
   Cover the bowl and refrigerate for an additional 30 minutes to allow the flavors to meld together.
6. 6.
   Serve the Coconut Lime Ceviche chilled, garnished with additional herbs if desired.

Treat your ingredients with care...

• Lime juice — Ensure you use freshly squeezed lime juice for the best flavor and to effectively "cook" the fish during the marination process.

Tips & Tricks

• For a spicier kick, leave the seeds in the red chili or add a pinch of cayenne pepper.
• Adjust the amount of lime juice according to your preference for tanginess.
• Use a firm white fish such as snapper, grouper, or mahi-mahi for the best texture in the ceviche.
• Serve the ceviche with crispy tortilla chips or toasted bread for added crunch.
• Experiment with different herbs and spices to personalize the flavor profile.

Serving advice

Serve the Coconut Lime Ceviche in chilled bowls or on small plates as an appetizer or light lunch. Garnish with additional herbs and lime wedges for an extra burst of freshness.

Presentation advice

Arrange the thinly sliced fish in an attractive pattern on the plate, and drizzle the coconut milk mixture over the top. Sprinkle some chopped herbs and a dash of chili flakes for a pop of color.