Mexican Fish Ceviche With Coconut And Lime Recipe

Cooking Directions

• STEP 1.In a bowl, combine the lime juice, coconut milk, salt, and pepper. Add the fish and let marinate in the refrigerator for at least 30 minutes, or until the fish turns opaque.
• STEP 2.Drain the excess marinade from the fish and transfer to a serving bowl.
• STEP 3.Add the diced onion, bell pepper, jalapeno, and cilantro to the fish. Toss gently to combine.
• STEP 4.Serve the Mexican fish ceviche with coconut and lime chilled, garnished with additional cilantro and a sprinkle of chili powder. Enjoy!

Cooking Tips

• Use fresh and firm white fish such as tilapia, snapper, or halibut for the best results.
• For added crunch, serve the ceviche with tortilla chips or toasted bread.
• Adjust the spice level by adding more or less jalapeno or chili powder.

Storage and Serving

• Ceviche is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
• Drain any excess liquid before serving the leftovers.
• Serve the leftovers as a topping for tacos, salads, or tostadas for a quick and flavorful meal.