Fresh Coconut Ceviche
Very easy to make, our Coconut Ceviche is one of the favorites at the restaurant PorQueNo. Adding coconut to this tropical delicacy is a natural thing to do because it balances the marinade’s acidity.
The recipe is a creation by ¿Por Que No?
- 150 grams red snapper
- The juice of one sour mandarin
- 2 tablespoons coconut milk
- 1 tablespoon chopped the red onion
- 1/4 mango
- 1/4 avocado
- 1 tablespoon chopped fresh cilantro
- 1 pinch sea salt
- pepper to taste
- 1 bag of tortilla chips or plantain chips
Mix the coconut milk, the mandarin juice, and a pinch of sea salt to start the marinade. Chop the red onion finely, and add it to the mix.
Cut the snapper fillets into 1 cm cubes. Add them to the marinade in the bowl and mix gently. Refrigerate for 5 min. Marinating seafood in this acidic mix will make it perfectly edible. Preparing fish without heat allows it to keep a fresh flavor, and it won’t dry out as it could happen when using high temperatures. Chop the coriander; dice the mango and the avocado.
Add salt and pepper to taste. Mix gently in a bowl. Adding a touch of diced chilies to the coriander mixture is a delicious twist for those who enjoy spicy foods.
After 10 min removes the fish from the fridge and gently stir. It will be discolored as if it has been cooked; additionally, it has absorbed all the flavors. Add the diced mango and the avocado to the mix, and stir gently.
Add salt and pepper to taste. Serve in a chilled Martini glass or in a coconut shell with tortilla or plantain chips on the side.
How to Make Fresh Coconut Milk
To make fresh coconut milk you need to open the coconut, drain the juice keeping it aside, then remove the pulp cutting it into pieces. Shave enough pulp to toast it and use it as a topping. Place the remaining coconut in a blender along with the juice; cover with hot water and blend it until becomes smooth. Strain the milk through a fine-mesh strainer. Squeeze the coconut to remove as much liquid as possible.
Article was written by Shelby, Restaurant PorQueNo