« BACK TO RECIPES

May, 2020 RECIPE OF THE MONTH

Yields 1 quart of ceviche

Serves 4
as an appetizer

INGREDIENTS

8 oz. coconut milk
2/3 C lime juice
1/2 Spanish onion
1/2 tsp fresh ginger, grated
1/2 tsp chili flakes or 1/8 rocoto pepper
2 cups ice water
1 tsp sugar
S&P to taste

Ahi Tuna Base

1 lb. Ahi Tuna
4 tbsp diced mango
1/2 tbsp sea salt
2 limes, juiced

Garnish

1/4 red onion, shaved thin, soaked in cold water
1 tbsp cilantro
2 tbsp shaved fresh coconut
2 fresh coconuts
PRINT THIS RECIPE

Peruvian Ceviche

Ceviche served in a coconut. Need we say more?

Recipe images by Bruce Plotkin Photography.

METHOD

1

Making the "leche de tigre"

  • ...or the curing mixture!
  • Combine coconut milk, lime juice, onion, ginger and rocoto/chili flakes in a non-reactive bowl. Marinate for one hour under refrigeration.
  • Blend mixture at high speed with ice water until silky smooth. Season with salt and sugar. Reserve.
2

Preparing the tuna

  • Dice the tuna in 1/3 in. cubes (same as mango).
  • Sprinkle the diced fish with salt and let sit for five minutes.
  • Toss the salted fish with the mango and leche de tigre. Set aside.
3

Serving the ceviche

  • Crack your fresh coconuts in half with a sturdy and reliable knife.
  • Scoop the ceviche into each of the four coconut halves.
  • Garnish with cilantro, red onion and shaved fresh coconut.
  • Serve immediately!
Contact
write us  
info@onthemarcevents.com
call us  
203-274-6808
Company
Social
Hungry for More?