This delicious, tropical coconut ceviche brings all the Summer Vibes, and the addition of mango and avocado is so good!
With fresh white fish, lots of citrus juice, coconut cream and mango this ceviche is creamy and zingy.
The citrus juice starts to cook the fish and then I like to add red onions, tomatoes, coriander, avocado & mango. The combination is divine. We love eating ceviche with corn chips.
Ingredients in Ceviche
- Fresh white fleshed fish (I used gurnard) with no bones and no skin.
- Lemon or lime juice (more on hand if needed)
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Avocados, diced
- Salt and pepper
- Coconut cream
- Canned or fresh mango
- Red chilli, optional, seeds removed and thinly sliced
- Coriander leaves
I hope you love this dish as much as we do, if you are fish lovers like us, try my best ever beer battered fish.
Onto my recipe for Ceviche
Ceviche
Servings 6 -8
Ingredients
- 800 grams fresh white fleshed fish I used gurnard with no bones and no skin.
- ¾ cup lemon or lime juice more on hand if needed
- 1 punnet of cherry tomatoes halved
- ½ red onion thinly sliced
- 2 avocados diced
- Salt and pepper
- 1 x 400 ml can Coconut cream
- 1 x 400 can mango drained and diced
- 1 x red chilli optional, seeds removed and thinly sliced
- ½ cup coriander leaves
Instructions
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Check your fish for any bones and remove, cut into bite sized pieces, around 2 cm
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Place fish in your Biroix with the lemon/lime juice. Stir to combine. You need the liquid to just cover the fish. Add more if needed.
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Place the lid on and place in the fridge for 45 minutes, or until the fish has whitened in colour.
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Strain with a sieve and discard the juice.
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I like to reserve a little of the next few ingredients to garnish with at the end. This is purely optional but looks very pretty.
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Add the cherry tomatoes, coconut cream, red onion, and chilli if using. Season well with salt and pepper.
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Lastly add the avocado and mango and mix gently. Taste and adjust seasoning by adding more salt or pepper if needed.
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To serve, garnish with coriander and reserved chilli, mango, avocado, tomato and red onion.
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Serve with corn chips.
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