Cool and Refreshing Tropical Coconut Ceviche

This refreshing tropical coconut ceviche will transport you straight to the tropics. With fresh fish, cooling coconut milk, plenty of acid and the perfect hint of heat, you might not even be able to guess the secret ingredient that makes this recipe unexpectedly next-level.

A close-up view of cool and refreshing Tropical Coconut Ceviche.

If you’ve never had coconut ceviche before, today you’re in for quite the tasty and refreshing treat! Since we’re in Hawaii right now, I thought it only fitting that I save this recipe that inspired me on our last trip to the islands to post this week. I distinctly remember enjoying my first taste of coconut ceviche at an oceanfront restaurant on Maui with a cold beer in my hand and a nice breeze blowing through the windows last August. Sure, it’s taken me a while to get around to making my own special version of the recipe, but I can tell you it was 100% worth the wait.

You see, this isn’t just any coconut ceviche. Sure, it has all of the typical flavors you’d find in most ceviche – plenty of lime, a touch of spice from some sort of pepper and the freshest fish you can find – but there’s something about the incredibly cooling quality of coconut milk (and my yet-to-be-named secret ingredient) that really brings it over the top.

Ready to learn how it’s done??

An overhead shot of three bowls of Tropical Coconut Ceviche set on palm fronds, surrounded by lime wedges and Thai chilis.

What You Need for Tropical Coconut Ceviche

First, and most importantly, you’ll want to get a hold of the freshest white fish you can find. I’m talking top-of-the-line, from your local seafood store or high-quality seafood counter fresh fish. And because I’m sensitive to all my pregnant mamas out there, if you can’t do the raw fish thing, try subbing in some freshly cooked shrimp.

Next, you’ll want to gather up coconut milk, coconut flakes, a bunch of fresh limes, red onion, red Chile, garlic, cilantro and…wait for it…PINEAPPLE JUICE! That’s right, folks, our secret tropical ingredient is the highest quality pineapple juice you can find. It’s so amazing in this coconut ceviche, and I’m not just trying to toot my own horn. You are not going to want to skip this.

Once you have all of the ingredients on hand, it’s time to get to work!

How to Make Tropical Coconut Ceviche

The great thing about this recipe (aside from the pineapple juice) is that you don’t have to turn on a stove or oven to make it, making it the perfect summertime dish when it’s too hot to even think about turning on any of these kitchen appliances.

All you’ll need is a nonreactive bowl, some plastic wrap and a little bit of patience while the ceviche “cooks” itself in its acid bath in the fridge. That’s it!

The refrigeration process does take about an hour, but it’s a set-it-and-forget-it situation that even the most novice of chefs can handle. If you know how to add ingredients to a bowl and stir, you can easily whip up this Tropical Coconut Ceviche!

A shot of three bowls of Tropical Coconut Ceviche ready to be enjoyed.

Now It’s Time to Enjoy It!

The best way to enjoy this refreshing ceviche is outside (maybe poolside?) with plenty of friends – and tortilla chips! Just be sure to keep the main serving dish on ice or in the refrigerator, as that fresh fish doesn’t stand up well to heat.

And if this yummy recipe makes you crave more and more ceviche, be sure to check out this Shrimp Ceviche with Papaya and this tomato-based Coctel de Camarones.

I hope you enjoy making this Tropical Coconut Ceviche as much as I did!

A close-up view of cool and refreshing Tropical Coconut Ceviche.
Print
Tropical Coconut Ceviche
Prep Time
15 mins
Refrigeration Time
1 hr
Total Time
1 hr 15 mins
 

This refreshing tropical coconut ceviche will transport you straight to the tropics. With fresh fish, cooling coconut milk, plenty of acid and the perfect hint of heat, you might not even be able to guess the secret ingredient that makes this recipe unexpectedly next-level.

Course: Appetizer, Main Course
Cuisine: Hawaiian, Mexican
Keyword: appetizer, ceviche, coconut, no-cook, seafood
Servings: 6 people
Calories: 189 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 pound very fresh flaky white fish (I used cod)
  • 2 cloves garlic, minced
  • 1/2 cup chopped red onion
  • 1 Thai red chile, finely chopped
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 3/4 cup fresh lime juice (from about 9 limes)
  • 1/4 cup pineapple juice
  • 1/4 cup unsweetened coconut flakes
  • 1/3 cup chopped cilantro, plus more to serve
  • Lime wedges, to serve
  • Diced avocado, to serve
  • Tortilla chips, to serve
Instructions

  1. Place fish in non-reactive mixing bowl. Add garlic, onion, chile and salt. Stir to combine.

  2. Add coconut milk, lime juice, pineapple juice, coconut flakes and chopped cilantro. Stir together and refrigerate for at least one hour.

  3. To serve, top with lime wedges, more fresh cilantro and diced avocado. Serve alongside plenty of tortilla chips.

Recipe Notes

DISH DENSITY: Medium

Miso Furikake Hummus for Next-Level Snacking

This Miso Furikake Hummus takes your hummus snack game to the next level. Umami-rich miso takes the place of traditional tahini and furikake – the favorite Japanese seasoning – is sprinkled on top to give your hummus a flavor like you’ve never tasted before.

A bowl of Miso Furikake Hummus surrounded by fresh vegetables.

I’ve mentioned it before, but I love being inspired for new recipes and flavor combinations by all my travels. While I’m most often inspired to make a travel-inspired dish AFTER I get home from a trip, today I’m sharing something I came up with recently while anxiously anticipating our vacation to Kauai next week. This Miso Furikake Hummus is pretty life-changing, so why don’t you pull up a seat and we’ll talk about it.

It’s no secret that homemade hummus is one of my favorite things to make. As long as you own a food processor or high-powered blender, it’s so easy to make! There are tons of recipes for it here on the blog, including this Mango Sriracha Hummus, this Pumpkin Curry Hummus, this Portobello Hummus and this Roasted Cauliflower Hummus with Rosemary and Garlic.

But today I’m stepping outside of the box even more than I’ve done in the past, and bringing you a Pacific island-inspired version with this umami-rich version featuring miso and furikake.

A close-up shot of Miso Furikake Hummus surrounded by fresh vegetables.

In case you’re not too familiar with either of these tasty Asian ingredients, here’s a quick run-down:

What is Miso??

Miso is a Japanese paste made from fermented soybeans and barley or rice malt. It’s considered a probiotic because of its live, active cultures, which means it not only tastes delish but is also great for your tummy! If you’ve ever ordered soup as a starter at a sushi restaurant, you’ve most likely already been exposed to the flavor of miso.

What is Furikake??

Furikake is a Japanese seasoning mix made of dried seaweed, dried fish, sesame seeds and other spices. It’s most often sprinkled on top of rice, but I also love adding it to grilled salmon or on top of avocado toast. I’ve even been known to add it to popcorn or high-quality butter from time to time.

Where Do I Buy Miso and Furikake?

Miso has become fairly mainstream, so you should find it at any “health food” store like Sprouts or Whole Foods.

Furikake is not quite so mainstream yet, but the good news is that it’s shelf-stable and lasts a fairly long time, so you can stock up the next time you find yourself at an Asian market or just order yourself some on Amazon [affiliate link].

How to Make Miso Furikake Hummus

When you combine miso and furikake in a creamy dish like hummus, the results are out of this world. The process is pretty easy, too.

Did I mention there are only six ingredients?

Simply add garbanzo beans, miso paste, lemon juice, garlic and olive oil to a food processor or high-powered blender and process until smooth.

Once that’s done, scoop the hummus out into your serving vessel and sprinkle on a generous dose of furikake. Can it get any easier than that?

A bowl of Miso Furikake Hummus nestled into a bamboo steamer surrounded by fresh vegetables.

This Miso Furikake Hummus is best enjoyed within the first day or two of making it, so be sure to have some fresh-cut veggies and taro chips at the ready [affiliate link].

Do you have a favorite recipe featuring miso or furikake? I’d love for you to let me know in the comments below!

A bowl of Miso Furikake Hummus surrounded by fresh vegetables.
Print
Miso Furikake Hummus
Prep Time
10 mins
Total Time
10 mins
 

This Miso Furikake Hummus takes your hummus snack game to the next level. Umami-rich miso takes the place of traditional tahini and furikake - the favorite Japanese seasoning - is sprinkled on top to give your hummus a flavor like you’ve never tasted before.

Course: Appetizer, Side Dish, Snack
Keyword: appetizer, Asian, furikake, Hawaiian, healthy, hummus, miso, side dish, snack
Servings: 8 people
Calories: 139 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 tablespoon miso paste
  • 1 1/2 tablespoons fresh lemon juice
  • 3 cloves garlic, peeled
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons furikake
  • Fresh vegetables, to serve
  • Taro chips, to serve
Instructions

  1. Combine all ingredients except furikake, vegetables and chips in a food processor or high-powered blender. Process until smooth with no chunks remaining.

  2. Transfer hummus to serving bowl and top with furikake. Serve with fresh vegetables and taro chips.

Recipe Notes

DISH DENSITY: Low

Festive Guacamole with Cotija and Pomegranate

This Festive Guacamole with Cotija and Pomegranate is just the recipe you need to kick your guacamole up a notch. You’ll never want plain guacamole again!

An overhead shot of Festive Guacamole in a bed of tortilla chips.

Don’t get me wrong – I love me a good traditional guacamole – but when it comes to stepping it up a notch, what better way to do so than with salty, crumbly cotija cheese and tangy pomegranate seeds? (Okay, besides than with kimchi and bacon).

This recipe takes me back to my Napa days, and the one semi-classy Mexican restaurant (now defunct) that we had in our little ol’ town of St. Helena. It was a regular spot for us to take a long work lunch or meet up for an early Happy Hour, and one of the signature dishes was none other than a guacamole sampler, complete with three or so different spins on traditional guacamole. My very favorite spin – that I still think about now, over six years later – was the pomegranate and cotija version. So naturally, I had to try making it myself!

Guacamole is one of those classic party dishes for which you always need to have a good recipe up your sleeve. I’m now in a position where I’ve made it so much that I do it completely off-the-cuff without any sort of reference. BUT, I’ve made an exception for you, and when I whipped up this Festive Guacamole with Cotija and Pomegranate I made sure to write down every portion and ingredient so that you can now have your own go-to guacamole recipe on hand whenever inspiration (or a tailgate, backyard BBQ or 4th of July get-together) comes along.

A wooden mortar filled with Festive Guacamole with Cotija and Pomegranate, surrounded by a platter of tortilla chips.

It is, in most senses, a classic guacamole recipe, it simply gets dressed up with cotija cheese and pomegranate seeds at the very end. Don’t let the simplicity fool you, though, because its flavor meter is through the roof.

Cotija cheese seems to be fairly widely available at grocery stores these days (I found mine at Sprouts), but if you’re having trouble tracking some down, queso fresco would also be a great substitute.

This dish is fantastic as is, but if you’re so inclined you could also add some toasted pepitas at the very end to add a little extra savory crunch. Though it could easily be loaded into tacos, nachos or burritos, I find that Festive Guacamole is best enjoyed simply piled on top of fresh tortilla chips.

An overhead shot of a wooden mortar filled with Festive Guacamole with Cotija and Pomegranate nestled in a bed of tortilla chips.

I hope you’ll give it a try, and let me know how it turns out in the comments!

An overhead shot of Festive Guacamole in a bed of tortilla chips.
Print
Festive Guacamole with Cotija and Pomegranate
Prep Time
15 mins
Total Time
15 mins
 

This Festive Guacamole with Cotija and Pomegranate is just the recipe you need to kick your guacamole up a notch. You’ll never want plain guacamole again!

Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: appetizer, guacamole, Mexican, pomegranate, side dish, snack
Servings: 8 people
Calories: 147 kcal
Author: CaliGirl Cooking
Ingredients
  • 1/4 onion, diced
  • 2 large cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1/2 cup loosely packed chopped cilantro
  • 3 medium avocados
  • Juice of 1 lime
  • 1/4 teaspoon salt
  • 2 ounces crumbled cotija cheese
  • 1/3 cup pomegranate arils
Instructions

  1. Combine onion, garlic, jalapeno, cilantro, avocados and lime juice in a medium mixing bowl, using the fork to mash up the avocado as you stir. 

  2. Stir in the salt, add more to taste if necessary.

  3. Scoop guacamole into whatever dish you will be serving it in and top with cotija cheese and pomegranate arils. Serve with tortilla chips.

Recipe Notes

DISH DENSITY: Low

To-Die-For Candied Bacon Deviled Eggs

Deviled eggs get a tasty upgrade with the addition of sweet-and-spicy candied bacon. They’re the perfect appetizer to bring to Easter or your next potluck brunch and are sure to be a hit!

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

If you’re a fan of deviled eggs, you better fasten your seatbelt, because the classic springtime brunch appetizer just got a whole lot better. Yep, I’ve gone ahead and taken deviled eggs and upped the ante by sprinkling on the most delicious candied bacon, giving them the perfect hint of sweet, spicy AND crunchy. Let’s be honest, bacon makes everything better!

Deviled eggs are one of those dishes that can be a bit intimidating to make, but really shouldn’t be. Once you get the technique down, you’ll most definitely want to be serving these for more than just your annual Easter brunch.

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

So, how’s it done?

The first, and perhaps most intimidating, step is hard boiling your eggs. There are lots of different techniques out there, from using a steamer to breaking out the ever-so-popular Instant Pot, but I prefer to stick to the good old-fashioned way of boiling them in water.  It’s pretty darn foolproof and, after all, aren’t they called “hard-boiled eggs”? I’ve included my easy-peasy technique in the recipe directions below. You’ll never be intimidated to hard-boil eggs again!

While you’re waiting for your eggs to cool down (that ice water bath is so crucial for easy peeling), you can whip up the candied bacon, which couldn’t be easier. All it takes is two ingredients and another foolproof cooking method to take our favorite breakfast treat from standard fare to sweet-and-spicy candied treat. Even though you’ll only need three slices of the bacon for the eggs, in the recipe I’ve included amounts for a dozen slices (an entire standard pack of bacon) so you’ll have plenty to snack on on the side. You can thank me later!

Once the bacon is done and cooling, the next step is to make the filling. I’ve stuck to a VERY basic filling recipe (thanks, Mom!) but it’s for a reason, I promise. We want that sweet-and-spicy candied bacon to really shine through!

Now that the different components are all prepared, you’re ready to compose your deviled eggs. I prefer to use a piping bag for the filling, but you can also easily use a Ziploc with the tip cut off or even a spoon. There are no hard and fast rules about this.

Once you’re done with the filling, all that’s left to do is sprinkle on that oh-so-tasty candied bacon. See? I told you it was easy!

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

Now what??

Well, I’m not going to sugar coat it (hehe, pun intended), but you’re probably not going to be able to wait until whatever function you’re bringing these to to give them a shot. So give them a taste (you might need to eat two so as not to give your taste test away with an odd number of eggs when you get to the function), and then artfully arrange them so it’s not obvious. These do keep for a while in the refrigerator, but I encourage consuming them within one to two days for that candied bacon to really pop. If you’re transporting them, be sure to keep them tightly packed in a single layer so they don’t roll around or flip over.

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

Well, what are you waiting for?? Hop to it and make some Candied Bacon Deviled Eggs ASAP!

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com
Print
To-Die-For Candied Bacon Deviled Eggs
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Deviled eggs get a tasty upgrade with the addition of sweet-and-spicy candied bacon. They’re the perfect appetizer to bring to Easter or your next potluck brunch and are sure to be a hit!

Course: Appetizer
Keyword: appetizer, bacon, brunch, Easter, eggs, hors d'oeuvres
Servings: 12 people
Calories: 138 kcal
Author: CaliGirl Cooking
Ingredients
  • 12 eggs
  • 12 slices bacon
  • 1/3 cup brown sugar
  • 1/2 teaspoon cayenne
  • 1 teaspoon white vinegar
  • 1/3 cup plus 1 tablespoon mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped chives, for garnish
Instructions

  1. Place eggs in a large saucepan and fill saucepan with water until it comes to about an inch over the eggs. Place on a burner over high heat and bring to a boil. Turn off the heat, cover saucepan and let sit for 10 minutes. Once the timer goes off, transfer the eggs to an ice bath until they are cool to the touch. 

  2. Place bacon on a baking rack over a sheet pan. In a small bowl, mix together the brown sugar and cayenne with a fork. Sprinkle half of the mixture over the bacon, reserving the rest for later. Place bacon in oven, then turn oven on to 400 degrees Fahrenheit. Set a timer for 12 minutes (the preheating time is considered part of the cooking time here.)

  3. After the 12 minutes is up, remove the bacon and, using tongs, flip it over. Sprinkle the reserved brown sugar-cayenne mixture over the second side and return to the oven for 8-10 minutes, or until the bacon looks done and fairly crisp. Remove and let cool on the rack, turning off the oven. 

  4. Peel your eggs and slice them in half vertically. Carefully scoop out the yolks and add them to a small mixing bowl. Next, add the vinegar, mayonnaise, relish, salt and pepper to the mixing bowl. Mash all of the ingredients together with a fork, until there are no large chunks remaining. 

  5. Using a piping bag, Ziploc or spoon, divide the filling evenly among the whites of the eggs. Finely chop up three slices of the candied bacon and sprinkle over the top of each egg. To finish, sprinkle on some chopped fresh chives. 

Mixed Mushroom and Leek Bruschetta

Sauteed leeks and a medley of mushrooms create the perfect appetizer, whether served warm at home for a light dinner or chilled at a casual beach picnic.

Leeks and a medley of mushrooms combine to form a delicious appetizer that's perfect for picnics, entertaining and more!

Boy, have I got a delicious treat for you today, and it comes in the form of this Mixed Mushroom and Leek Bruschetta! I sure hope you’re on #teammushroom, because this recipe is chock full of them. If not, you should probably stop reading now and I promise you’ll have better luck with my next post ;-P But seriously, gimme all the mushrooms and nobody will get hurt. I love those little funghi and I’m getting my fair share of them thanks to this new favorite recipe for topping bread!

I’ve made something similar before as part of my homemade Bruschetta Bar, but this Mixed Mushroom and Leek Bruschetta climbs to a whole other level with not one or two but THREE different types of mushrooms plus more leeks than you’ll know what to do with (hint: eat them.) It’s healthy yet filling at the same time and, when piled on top of hearty, freshly baked bread (my fave is a darker sourdough or multigrain loaf) it can easily pass as a light meal.

Another bonus? Even though it CAN be served warm, Mixed Mushroom and Leek Bruschetta tastes just as good when served room temperature (or even cold), making it an ideal dish to serve for entertaining or to take with you for a picnic, to the beach, to a potluck, etc.

This Mixed Mushroom and Leek Bruschetta is perfect for everything from an elegant dinner party to a casual beach picnic.

As the mother of a very small child with what seems like no time at all to spend in the kitchen, recipes like these are the ultimate lifesaver right now. In fact, don’t put it past me to make a batch on a Sunday and head to the fridge for it multiple times during the week when I want something healthy and quick. As a certified carb lover, it also makes me feel like I’m working some slightly more nutrient-packed foods into my day-to-day.

This Mixed Mushroom and Leek Bruschetta appetizer is best served over slices of your favorite rustic, crusty loaf of bread.

I’m going to keep it short today because, well, it’s 75 degrees out and there are much better things I could be doing than sitting behind my computer, but I hope you are having a wonderful week!

As I’m getting more and more back into regular posts, I’d love to hear what sort of recipes you’d like to see from me. Cocktails? Healthy food? Seasonal fare? Meal prep? Entertaining?

Let me know in the comments below!! xx

This Mixed Mushroom and Leek Bruschetta is perfect for everything from an elegant dinner party to a casual beach picnic.
Print
Mixed Mushroom and Leek Bruschetta
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Sauteed leeks and a medley of mushrooms create the perfect appetizer, whether served warm at home for a light dinner or chilled at a casual beach picnic.

Course: Appetizer
Keyword: appetizer, bruschetta, make-ahead, mushroom
Servings: 6 servings
Calories: 259 kcal
Author: CaliGirl Cooking
Ingredients
  • 3 tablespoons butter
  • 1 leek (white part only), sliced
  • 2 shallots, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 12 ounces mixed mushrooms, sliced (I used baby bellas, shiitake and cremini)
  • 1/2 cup cream sherry
  • 1 tablespoon white vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste
  • 1 loaf hearty bread, sliced
  • Olive oil to coat bread
Instructions

  1. Melt butter in a large saucepan over medium heat. 

  2. Add leek, shallots and garlic and sauté until leek is translucent and fragrant, about 5 minutes. Add mushrooms and stir to combine.

  3. Add sherry, vinegar and fresh herbs and cook over medium heat until mushrooms release their juices and have wilted significantly. Season with salt and pepper to taste.

  4. Remove mushrooms from heat and let cool. Turn oven on to medium broil and place rack in middle of oven. Cover a large baking sheet with parchment paper or a silpat. 

  5. Brush olive oil lightly over both sides of each piece of sliced bread and place on prepared baking sheet. Broil bread until golden, somewhere around 5 minutes for each side (keep a close eye on it, as oven temps vary greatly and your bread can go from golden to charred in a matter of seconds.)

  6. Let bread cool and then serve alongside mushrooms (you can either load the bread slices with mushrooms yourself before serving or let guests load their own.)