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A close-up view of cool and refreshing Tropical Coconut Ceviche.
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5 from 1 vote

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.
Prep Time15 mins
Refrigeration Time1 hr
Total Time1 hr 15 mins
Course: Appetizer, Main Course
Cuisine: Hawaiian, Mexican
Servings: 6 people
Calories: 193kcal


  • 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.


  1. DISH DENSITY: Medium
  2. Be sure to use the freshest fish you can find. You can also use shrimp if you wish!
  3. 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.


Calories: 193kcal | Carbohydrates: 8g | Protein: 17g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 436mg | Potassium: 422mg | Fiber: 1g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 2mg