Coconut & Lime Fish Ceviche
This vibrant Coconut & Lime Fish Ceviche is a refreshing, no-cook dish that perfectly balances the zesty tang of lime with the creamy sweetness of fresh coconut. It's an ideal high-protein, light meal or appetizer for warm weather.
For 4 servings
Rinse the fish under cold water and pat thoroughly dry with paper towels. Cut the fish into 1/2-inch (1.25 cm) cubes and place them in a non-reactive bowl (glass or ceramic).
Pour the fresh lime juice over the cubed fish, ensuring all pieces are submerged. Stir gently to coat. Cover the bowl and refrigerate for 20-25 minutes, or until the fish turns opaque and firm, indicating it's 'cooked' by the acid.
While the fish is marinating, prepare the other ingredients: finely dice the fresh coconut, thinly slice or finely dice the red onion, deseed and mince the red chilies, roughly chop the coriander, finely dice the red bell pepper, and dice the avocado.
Once the fish is opaque, gently drain about two-thirds of the lime juice from the bowl. You want to leave just enough juice to keep the ceviche moist, but not swimming in liquid.
Add the diced fresh coconut, red onion, minced chilies, chopped coriander, diced red bell pepper, and diced avocado to the bowl with the fish. Season with sea salt and black pepper.
Gently toss all ingredients together until well combined. Be careful not to mash the avocado or fish.
Taste the ceviche and adjust seasoning as needed, adding more salt, lime juice, or chili if desired. Serve immediately with tortilla chips, plantain chips, or lettuce cups.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use the freshest, sushi-grade fish you can find for ceviche, as it is consumed raw. Ask your fishmonger for recommendations.
- 2Do not over-marinate the fish; 20-25 minutes is usually sufficient for 1/2-inch cubes. Over-marinating can make the fish tough and rubbery.
- 3For a milder flavor, remove the seeds and white membranes from the chilies before mincing. For more heat, leave some or all of them in.
- 4Prepare all your vegetables and aromatics before you start marinating the fish, so they are ready to be added as soon as the fish is 'cooked'.
Adapt it for your goals.
Tropical Twist
Add diced mango or pineapple for an extra layer of sweetness and tropical flavor that pairs wonderfully with coconut and lime.
Creamy AvocadoCreamy Avocado
Instead of dicing the avocado, mash half of it and stir it into the ceviche for a creamier texture, then garnish with the remaining diced avocado.
Spicy KickSpicy Kick
Incorporate a splash of hot sauce or a dash of finely minced habanero for those who prefer a more intense heat profile.
Why this is on our healthy list.
High in Protein
Fish is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety, making this a filling and nutritious meal.
Rich in Vitamin C
Lime juice provides a significant boost of Vitamin C, an antioxidant crucial for immune function, skin health, and collagen production.
Healthy Fats & Fiber
Avocado and fresh coconut contribute healthy monounsaturated fats and dietary fiber, promoting heart health, digestion, and nutrient absorption.
Frequently asked questions
Yes, you can use frozen fish, but ensure it's high-quality, thawed completely in the refrigerator, and patted very dry before cubing and marinating. Freezing can sometimes alter the texture slightly.
