If I should suddenly disappear, please come look for me in South America. Peru, to be precise. I'm going to learn all about ceviche. For now I can tell you this: no cooking required, light and very easy. I already feel like screaming Ceviche Forever! Can you blame me?
with Mango & Coconut Milk
for 4
red snapper, bream, or other white flesh fish 3/4 lb.
lime 3-4
coconut milk about 1 cup
mango 1/2
red bell pepper 1/2
shallot 1/2
Thai chili pepper 1
olive oil, salt, pepper, fresh cilantro to taste
lime 3-4
coconut milk about 1 cup
mango 1/2
red bell pepper 1/2
shallot 1/2
Thai chili pepper 1
olive oil, salt, pepper, fresh cilantro to taste
For this recipe I used a red snapper fillet, a white flesh fish with firm texture, very common in this area. You can substitute it with sea bream, or if you'd like you can also use tuna.
Cut the fish into small cubes, place them in a bowl and cover them with lime juice and coconut milk. Mix well, cover with plastic wrap and let it rest in the refrigerator for 4-5 hours.
Drain the fish from the marinade, keeping few tablespoons aside. Dice the mango and the pepper. Finely chop shallot and Thai chili, seeds removed.
Mix them with the fish cubes, season with two tablespoons of olive oil, salt, pepper, some finely chopped fresh cilantro leaves and the reserved marinade. Serve cold.
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