Ingredients

 

Coconut Ceviche

  • 10-12 limes juiced
  • 3 mandarins juiced
  • 2 lemons juiced
  • 1 can coconut milk
  • Lots of salt (2-3 tbsp or more)
  • 1 1/2 lb snapper diced
  • 1 lb wild sea bass (not Chilean)
  • 2 Serranos 1 diced, 1 sliced
  • 3 tbsp chopped cilantro
  • 1 radish sliced

Nutritional information

Calories: 1841kcalCarbohydrates: 138gProtein: 157gFat: 93gSaturated Fat: 75gCholesterol: 252mgSodium: 511mgPotassium: 5134mgFiber: 30gSugar: 45gVitamin A: 3047IUVitamin C: 400mgCalcium: 661mgIron: 20mg

Certified Reconditioned Standard

Prep Time 25 mins
Cook Time 5 mins
3 hours to marinate 3 hrs
Total Time 3 hrs 30 mins
Servings 6 people

For the Ceviche

  • Place the juice of the all the citrus in a large bowl.  Add diced Serranos, cilantro, and 2 tbsp of salt.  Season all the fish really well with salt and place in the bowl.  Make sure that the fish is completely covered in the citrus juice.  
    Place in the refrigerator for at least 3 hours.  Then after 3 hours you can add a can of coconut milk to the ceviche.  Let it marinate for another 45 minutes and at this point the ceviche should be ready to serve, but it can sit for longer if need be.
    To serve, place some sliced Serranos, radishes, and cilantro flowers.  Serve and enjoy!
    coconut ceviche recipe

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