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.
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??
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!
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.
I hope you enjoy making this Tropical Coconut Ceviche as much as I did!
Tropical Coconut Ceviche
- Chef's knife
- Cutting board
- Non-reactive mixing bowl (metal or glass)
- Spoon to mix
- 1/4 cup measure
- 1/3 cup measure
- Plastic wrap
- 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
- Place fish in non-reactive mixing bowl. Add garlic, onion, chile and salt. Stir to combine.
- Add coconut milk, lime juice, pineapple juice, coconut flakes and chopped cilantro. Stir together and refrigerate for at least one hour.
- To serve, top with lime wedges, more fresh cilantro and diced avocado. Serve alongside plenty of tortilla chips.
- DISH DENSITY: Medium
- Be sure to use the freshest fish you can find. You can also use shrimp if you wish!
- Be sure to use a nonreactive bowl (such as glass, stainless steel, food-grade plastic, ceramic, porcelain, or hard anodized aluminum) when mixing the ceviche.