"Put the Lime in the Coconut" Costa Rican Ceviche
Ingredients
- 1 lb fresh, firm white fish (skin removed) Saltwater fish like mahi mahi, snapper, cod, sea bass or grouper
- 1 C fresh lime juice
- 1 large mango, chopped
- 1 red bell pepper, chopped
- 1/4 C red onion, minced
- 1 jalapeño, seeded and diced adjust to heat preference
- 1 bunch cilantro, chopped
- salt & pepper to taste
- 1/2 C coconut milk
Instructions
- Cut the fish into small pieces, about 1/2" each
- Mix the fish gently with the lime juice, cover with plastic wrap (or lid) and refrigerate for 30 minutes, giving it a stir halfway through to make sure all pieces get thoroughly cooked.
- While fish is cooking, mix together the mango, bell pepper, onion, jalapeño and cilantro. Salt and pepper to taste, set aside.
- Once the fish is ready, strain off 1/2-2/3 of the lime juice and discard (to taste). Add in the coconut milk and gently stir to combine.
- Carefully fold in the mango mixture.
- Salt and pepper to taste, serve with Saltines or tortilla chips. ¡Provecho!