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 fish 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 milk into the bowl and add salt, monk fruit, chopped onions, bell pepper, cucumber, tomatoes ,and cilantro. Mix well.
- Serve cold.
Nutrition
Calories: 267kcal | Carbohydrates: 8g | Protein: 30g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 110mg | Sodium: 533mg | Potassium: 931mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1262IU | Vitamin C: 40mg | Calcium: 41mg | Iron: 4mg