When I need something quick but fancy for a party, I reach for ceviche. It’s bright, fresh flavors are always a hit, and this Coconut Lime Ceviche brings a fun Asian twist. Prep takes only 15 minutes, there’s no cooking time involved, and you can make it up to four hours ahead. And in turn you are rewarded with a sophisticated crowd pleaser. That is my idea of a perfect party dish!
Fish for Ceviche
In ceviche, the fish isn’t technically cooked (though it’s not exactly raw either) so it’s important to seek out the freshest fish possible. While “sushi grade” and “sashimi grade” aren’t regulated terms, they are helpful to use when at the fish market so the seller knows you intend to consume it without cooking. I like snapper or corvina for my Coconut Lime Ceviche, as they both have a very mild flavor and are firm enough to not get mushy in the marinade.
At this point I cover the fish and let it chill in the fridge for a half hour. The lime juice will begin to ‘cook’ the fish, turning it a bit opaque. This is when I prep the other ingredients.
After the 30 minutes has passed, I remove the fish from the fridge and drain the liquid. You can either discard it or drink it as a bracing shot, a la Peruvians.
Once drained I add the onions, peppers, and fresh herbs to the fish.
Then I make a quick sauce. The coconut milk adds a lush hint of sweetness, and a little fish sauce makes it pop with umami flavor.
The only thing left to do is to gently fold all the ingredients together and serve. You can make this up to four hours ahead, and just keep it chilled.
Coconut Lime Ceviche is a perfect appetizer or light supper. For a fun dinner of mix and match appetizers, serve it alongside:
I hope you love this light and zesty ceviche as much as I do. Let me know by taking a moment to comment on the recipe, and tagging us in your pics @funkyasiankitchen, we love hearing from you!
- 1 ¼ pound fresh sashimi grade snapper, corvina, or other firm white fish
- ⅔ cup fresh lime juice (from about 6 limes)
- ¾ teaspoon salt divided
- 1 tablespoons fish sauce
- ½ cup coconut milk
- 1 Tablespoon sugar
- ¼ red onion finely diced
- ½ jalapeno, thinly sliced (optional)
- Small handful Basil shredded
- Small handful Cilantro chopped
- Fresh ground pepper to taste
- Cut the fish into bite sized pieces about ½” big and place in a non-reactive bowl, like glass, plastic, or stainless steel.
- Juice the limes.
- Add 6 Tablespoons of the lime juice plus ½ teaspoon of salt to the fish. Mix gently and refrigerate covered for 30 minutes until the fish looks a little opaque and slightly cooked.
- Drain the liquid and either drink it as leche de tigre as the Peruvians do or discard.
- Add the red onion, jalapenos, basil, and cilantro to the fish.
- Combine the remaining lime juice with the coconut milk, fish sauce, 1⁄4 teaspoon salt, and sugar. Stir to combine.
- Pour the sauce over the fish. Toss gently to combine all ingredients. Season with fresh ground pepper. Taste a bite and adjust seasoning as needed.
- Serve immediately or refrigerate for up to 4 hours. The fish will continue to cook as it sits in the marinade.
Keywords: ceviche, coconut, appetizers, quick