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coconut milk ceviche with mango on a bowl

Tropical Coconut Milk Ceviche

  • Author: alicia gonzalez tome
  • 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


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.



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


  1.  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.
  2. 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.
  3. 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!


  • 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.

Keywords: coconut milk ceviche, ceviche with mango, tropical ceviche, ceviche with coconut milk