What can I use instead of lime to marinate the ceviche?

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.

Is it healthy to eat ceviche?

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.

Which fish is good for ceviche?

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.

Tropical Coconut Milk Ceviche

Name: Tropical Coconut Milk Ceviche
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 150 grams of white firm flesh fish; 1/2 small cucumber diced; 3 cherry tomatoes diced; 1/2 small firm mango diced; 1/4 purple onion diced; Juice of 1/2 lime (see notes); 1/8 cup of coconut milk or cream; Salt to taste; Ground pepper; Fresh coriander chopped

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

Scale

150 grams of white firm flesh fish

1/2 small cucumber diced

3 cherry tomatoes diced

1/2 small firm mango diced

1/4 purple onion diced

Juice of 1/2 lime (see notes)

1/8 cup of coconut milk or cream

Salt to taste

Ground pepper

Fresh coriander chopped

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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.