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–+ servings
Tropical Coconut Milk Ceviche

Tropical Coconut Milk Ceviche: A Refreshing Taste of Paradise

This Tropical Coconut Milk Ceviche features tender white fish marinated in zesty lime juice and creamy coconut milk, packed with flavor and freshness.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Tropical
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ceviche
  • 1 pound White firm flesh fish (snapper, mahi-mahi, or sea bass) The main protein source
  • 1 cup Cucumber Diced for refreshing crunch
  • 1 cup Cherry tomatoes Diced for sweetness and acidity
  • 1 cup Firm mango Diced for tropical sweetness
  • 1 medium Purple onion Diced for zing and color
  • 1/2 cup Lime juice For acidity and flavor
  • 1 cup Coconut milk For creamy richness
  • to taste Salt and ground pepper For flavor enhancement
  • 1/4 cup Fresh coriander Optional garnish

Equipment

  • Glass bowl
  • knife
  • cutting board
  • spatula

Method
 

Preparation Steps
  1. Cut the white fish into bite-sized chunks, about 1-inch pieces, and place in a glass bowl. Season with salt and pepper and squeeze fresh lime juice over. Cover and marinate in the refrigerator for 15-20 minutes.
  2. Dice the cucumber, onion, mango, and cherry tomatoes into small pieces and set aside.
  3. After marinating, gently fold the diced vegetables into the fish mixture and pour the coconut milk over. Stir to combine.
  4. Garnish with fresh coriander and serve immediately in chilled bowls, optionally in halved avocados or over lettuce.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 15gProtein: 18gFat: 20gSaturated Fat: 12gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 2mgIron: 8mg

Notes

Best enjoyed fresh. Adjust lime juice to taste and consider adding diced jalapeños for a spicy kick.

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