This tropical coconut milk ceviche is ready in less than 20 minutes, and it's so easy to make, fresh and delicious! Perfect for a quick fancy meal or dinner party appetizer! Gluten-free & dairy-free.
This coconut milk ceviche recipe is inspired in the Kinilaw, the filipino ceviche. I discovered kinilaw during a trip to Philippines back in 2019. Kinilaw is made with apple cider vinegar instead of lime juice, as I use in this recipe.
For more fresh fish recipes, check out this delicious salmon avocado tartare, salmon poke bowl, or this prawn cocktail salad. And for a easy seafood appetizer check out this air fryer rice paper rolls with prawns. If you're after a sweet tropical drink, this creamy tropical smoothie is a winner!
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Coconut milk ceviche ingredients
This tropical ceviche is made with the mango cucumber salsa ingredients, plus fish and coconut milk. You will end up with leftover mango salsa ingredients which you can use later!
- White flesh fish - snapper, bluefin tuna, mahi mahi or tuna work well
- Cucumber diced
- Cherry tomatoes diced
- Firm mango diced
- Purple onion diced
- Lime juice
- Coconut milk or cream
- Salt
- Ground pepper
- Fresh coriander chopped
See recipe card for quantities.
How to make this tropical coconut milk ceviche
Double points to this recipe because IT'S SO EASY TO MAKE!
Start by marinating the fish
Cut the fish in chunks. Transfer to a bowl and add salt, pepper, lime juice* (see note below) and mix to combine. Let it marinate for 15-20 minutes in the fridge.
While it's marinating, dice the cucumber, onion, mango and tomatoes. You will end up with leftover diced ingredients, which you can use other time.
Combine with the rest of ingredients
Add the diced ingredients and the coconut milk to the bowl, and combine well with a fork or spoon. Add some fresh coriander on top to decorate and voila!
Note: It is a personal preference how much lime juice you like to add, adjust to your taste. I recommend being mindful of not adding to much on the first step, as you could risk overcooking it. You can always add more later.
Substitutions & variations
- Pineapple - instead of mango works great too!
- Add avocado
- Cut the veggies in different shapes - thinly slicing the onion, or cutting the mango in bigger chunks works nicely too.
- Make it spicy - adding chilli flakes or thinly cut fresh chili on top.
Serving suggestions
You can serve this tropical coconut milk ceviche in different creative ways, here you are some ideas...
- Serve with tortilla chips or crackers
- Make a salad bowl - serving with some green leaves and white rice
- Ceviche tacos - why not!!
- Mini lettuce boats - serve on top of mini cos lettuce hearts
Equipment
All you need to make this ceviche is...
- Sharp knife and chopping board
- Bowl
- Spoon to combine all ingredients
How long does ceviche last?
Ceviche can last up to two days in the fridge. Please bear in mind that the texture of the fish will change slightly.
How do you store ceviche in the fridge?
Store the leftover ceviche in an airtight container in the fridge for up to two days.
FAQ
Between 15-20 minutes.
You can use lemon juice or apple cider vinegar instead. If you are using apple cider vinegar, it's a good idea to rinse it with water as the taste can be too strong.
Ceviche is a super healthy dish. It is made with fresh ingredients, it is high in protein, and the coconut milk is high in healthy fats.
White firm flesh (or semi-firm) fish is perfect for ceviche. Snapper, bluefin tuna, mahi mahi or sea bass are great options. Ask your fishmonger for recommendations on what's the best option of the fresh fish they have on the day.
Related
Looking for other recipes like this? Try these:
Tropical Coconut Milk Ceviche
- Prep Time: 5 minutes
- Resting time:
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1-2 servings 1x
- Category: Appetizer, main
- Diet: Gluten Free
Description
This tropical coconut milk ceviche is ready in less than 20 minutes, and it's so easy to make, fresh and delicious! Perfect for a quick fancy meal or dinner party appetizer! Gluten-free & dairy-free.
Ingredients
150 grams of white firm flesh fish
½ small cucumber diced
3 cherry tomatoes diced
½ small firm mango diced
¼ purple onion diced
Juice of ½ lime (see notes)
⅛ cup of coconut milk or cream
Salt to taste
Ground pepper
Fresh coriander chopped
Instructions
- Start by marinating the fish: Cut the fish in square chunks. Transfer to a bowl and add salt, pepper, lime juice and mix to combine. Let it marinate for 15-20 minutes in the fridge.
- While it's marinating, dice the cucumber, onion, mango and tomatoes. Please note!! Don't use all the amount of diced ingredients as it would be too much. Start adding slowly and save the leftovers to use other time.
- Combine with the rest of ingredients: Add the diced ingredients and the coconut milk to the bowl, and combine well with a fork or spoon. Add some fresh coriander on top to decorate and voila!
Notes
- Snapper, bluefin tuna, mahi mahi or tuna work well.
- It is a personal preference how much lime juice you like to add, adjust to your taste. I recommend being mindful of not adding to much on the first step, as you could risk overcooking it. You can always add more later.
- Store the leftover coconut milk ceviche in an airtight container in the fridge for up to two days.
Joseba says
Very simple to cook and really tasty!
Laura says
Really good and easy recipe!
David says
Very good ceviche!! And so easy to cook!
Gaby says
This was amazing!! Super easy and could not be more tasty. Thanks for sharing Alicia
Marta says
this ceviche is the Best, very very tasty Alice.
Will says
Yum! So quick and easy! One of my all time fave’s 🤤