Coconut & Lime Fish Ceviche

1. 1
   prep · ~20 min

   Prepare the fish and cure it in lime juice.

   1.Cut the white fish fillet into small, even cubes about 1.5 cm across.

   2.Place fish cubes in a glass bowl and pour the lime juice over until fully submerged.

   3.Add salt and stir gently. Cover and refrigerate for 15 to 20 minutes until the fish turns opaque and firm.

   TIPUse the freshest fish you can find — it should smell like the ocean, not fishy. Frozen works too, just thaw completely and pat dry first.
2. 2
   prep · ~5 min

   Slice the onion and chili.

   1.While the fish cures, thinly slice the red onion into half-moons.

   2.Finely chop the deseeded green chili.

   3.Chop the cilantro and zest one lime.
3. 3
   mix · ~3 min

   Combine the ceviche.

   1.Drain and discard about half the lime juice from the cured fish, leaving just enough to keep it moist.

   2.Pour the coconut milk over the fish and fold gently.

   3.Add the red onion, green chili, lime zest, black pepper, and most of the cilantro, reserving some for garnish.

   4.Toss everything together lightly so the fish stays intact.

   TIPDon't overmix — the fish cubes are delicate after curing. Use a folding motion with a spatula or spoon.
4. 4
   rest · ~10 min

   Let the flavors meld in the fridge.

   1.Cover the bowl and return to the refrigerator for 10 minutes.

   2.This short rest lets the coconut milk soak up the lime and chili notes.
5. 5
   assemble · ~1 min

   Serve the ceviche chilled.

   1.Give the ceviche a gentle stir, then taste and adjust salt if needed.

   2.Spoon into chilled bowls or martini glasses.

   3.Scatter the reserved cilantro on top and serve immediately.

   TIPServe in glasses or small bowls that have been chilled in the freezer for 5 minutes — it keeps everything refreshingly cold.

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