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Coconut Marinated King Fish Ceviche

13 INGREDIENTS • 10 STEPS • 35MINS

Coconut Marinated King Fish Ceviche

Recipe
5.0
2 ratings
This is a simple recipe that anyone could be able to replicate and perfect for a hot summer day as a starter or light bite as the mix of ingredients will make it a refreshing dish. At elEfante we served with a cold coriander and sweet potatoes sorbet that makes it even better during our summer menus
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Coconut Marinated King Fish Ceviche
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elEFANTE
At elEFANTE we can feel the colours and aromas of the "Mediterraneo".
http://www.elwillygroup.com/en/venues/elefante
This is a simple recipe that anyone could be able to replicate and perfect for a hot summer day as a starter or light bite as the mix of ingredients will make it a refreshing dish. At elEfante we served with a cold coriander and sweet potatoes sorbet that makes it even better during our summer menus
35MINS
Total Time
$5.01
Cost Per Serving
Ingredients
Servings
2
us / metric
Unsweetened Coconut Cream
1 cup
Unsweetened Coconut Cream
Lime
3
Limes
Lemon
2
Lemons
Jalapeño Pepper
1
Jalapeño Pepper
Red Onion
1/2
Red Onion
Long Dutch Chili Pepper
1/4
Long Dutch Chili Pepper
Fresh Ginger
1/2 in
Fresh Ginger
Garlic
1 clove
Garlic
Salt
to taste
Salt
King Fish
8 oz
King Fish
or Fatty White Fish
Sweet Potato
1
Large Sweet Potato
Fresh Cilantro
4 pieces
Fresh Cilantro
Coconut Shavings
to taste
Coconut Shavings
Nutrition Per Serving
VIEW ALL
Calories
470
Fat
26.4 g
Protein
25.9 g
Carbs
33.8 g
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Coconut Marinated King Fish Ceviche
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elEFANTE
At elEFANTE we can feel the colours and aromas of the "Mediterraneo".
http://www.elwillygroup.com/en/venues/elefante
Cooking InstructionsHide images
step 1
Squeeze the juice of the Limes (3) and Lemons (2).
step 1 Squeeze the juice of the Limes (3) and Lemons (2).
step 2
Dice the Jalapeño Pepper (1) and Long Dutch Chili Pepper (1/4).
step 2 Dice the Jalapeño Pepper (1) and Long Dutch Chili Pepper (1/4).
step 3
Mince the Fresh Ginger (1/2 in) and Garlic (1 clove).
step 3 Mince the Fresh Ginger (1/2 in) and Garlic (1 clove).
step 4
Thinly slice half of the Red Onion (1/2) and dice the other half. Set aside. Thinly slice the Fresh Cilantro (4 pieces).
step 4 Thinly slice half of the Red Onion (1/2) and dice the other half. Set aside. Thinly slice the Fresh Cilantro (4 pieces).
step 5
Mix the Unsweetened Coconut Cream (1 cup) with the limes and lemons juice, diced jalapeno, diced red onion, Dutch chili, minced ginger, garlic and Salt (to taste). Chill for 30 minutes.
step 5 Mix the Unsweetened Coconut Cream (1 cup) with the limes and lemons juice, diced jalapeno, diced red onion, Dutch chili, minced ginger, garlic and Salt (to taste). Chill for 30 minutes.
step 6
Peel the Sweet Potato (1) and dice. Blanch the diced sweet potato in boiling water until cooked but firm, place them in iced cold water to stop the cooking, remove from the water and reserve.
step 6 Peel the Sweet Potato (1) and dice. Blanch the diced sweet potato in boiling water until cooked but firm, place them in iced cold water to stop the cooking, remove from the water and reserve.
step 7
Dice the King Fish (8 oz).
step 7 Dice the King Fish (8 oz).
step 8
Add the diced king fish to the coconut marinade, enough to cover the fish. Leave to marinate for a couple of minutes.
step 8 Add the diced king fish to the coconut marinade, enough to cover the fish. Leave to marinate for a couple of minutes.
step 9
Place the cooked sweet potatoes in a serving bowl.
step 9 Place the cooked sweet potatoes in a serving bowl.
step 10
Spoon the fish making sure that it's covered with the coconut marinade. Top it with the sliced red onion and baby coriander. Finish with the Coconut Shavings (to taste) and enjoy!
step 10 Spoon the fish making sure that it's covered with the coconut marinade. Top it with the sliced red onion and baby coriander. Finish with the Coconut Shavings (to taste) and enjoy!
Tags
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Appetizers
Dairy-Free
Gluten-Free
Lunch
Fish & Seafood
Snack
Caribbean
Healthy
Shellfish-Free
Dinner
Potatoes
Salad
Latin American
Vegetables
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