Name: Coconut Ceviche with Red Snapper
Prep time: 25 min
Cook time: 5 min
Total time: 210 min
Ingredients: 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)

Coconut Ceviche with Red Snapper

5 from 2 votes

This summer we took a wonderful trip to Colombia. While there we visited both Cartagena and Medellin. Both cities we really enjoyed. Cartagena was a beach city very much like visiting some of the tropical "islands".

Medellin was a beautiful city that was nestled in between the mountains and it was like my father-in law described it, "they built a city in the middle of the jungle". Very green and lush. One night in Cartagena I think I had one of the best ceviches I've ever had, coconut ceviche.

It was really amazing, so smooth, refreshing, and addicting. I don't think there was much to it other than the fish was probably just caught off the coast, the coconuts were probably just picked along with limes and cilantro. It was really spectacular! If you like ceviche try out this recipe with avocado. Here is my attempt at it the Colombian version, I hope you enjoy it!

Ingredients

6 people

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

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!