September 23, 2019
Ceviche with Coconut Milk (Kokoda)
This is a light and refreshing dish that is a fun variation on the traditional ceviche. The fish is still cooked in citrus juice but it is balanced by the sweetness of the coconut milk. Feel free to add a chili pepper for a bit of spice.
Servings: 3
Calories: 267kcal
Ingredients
- 1 pound Mahi Mahi sashimi-grade or other raw white fish, cut into 1/2-inch dice
- 1/2 cup lime juice 4 limes
- 1/2 cup lemon juice 2 lemons
- 1/8 cup sweet onion cut in 1/4-inch dice, or use shallots
- 1/8 cup red onion 1/4-inch dice
- 1/2 red bell pepper cored, trimmed and cut into 1/4-inch dice
- 1 tomato cored, seeded and diced
- 3/4 cup coconut milk
- 1/2 teaspoon salt plus more to taste
- 1 teaspoon monk fruit granulated
- 3/4 cup Japanese cucumber diced
- 1 tablespoon cilantro leaves minced
Instructions
- Place cubed fishĀ in a large mixing bowl, then pour the mixed citrus juice over top until the fish is submerged
- Cover the bowl with plastic wrap, then place into the fridge for at least 2 hours.
- After two hours, the fish will be opaque. Drain the excess liquid.
- Pour the coconut milkĀ into the bowl and add salt, monk fruit, chopped onions, bell pepper, cucumber, tomatoes ,and cilantro. Mix well.
- Serve cold.
Nutrition Facts
Ceviche with Coconut Milk (Kokoda)
Amount per Serving
Calories
267
% Daily Value*
Fat
13
g
20
%
Saturated Fat
11
g
69
%
Cholesterol
110
mg
37
%
Sodium
533
mg
23
%
Potassium
931
mg
27
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
30
g
60
%
Vitamin A
1262
IU
25
%
Vitamin C
40
mg
48
%
Calcium
41
mg
4
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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