Tropical Coconut Milk Ceviche

Ingredients

• 1 pound fresh fish (such as snapper or mahi-mahi), diced into ½-inch pieces
• 1 cup fresh lime juice (about 4-6 limes)
• 1 cup coconut milk (preferably full-fat)
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1 cup cherry tomatoes, quartered
• 1 cucumber, peeled and diced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Additional fresh cilantro leaves for garnishing
• Avocado slices for garnishing
• Thinly sliced radishes (optional) for garnishing
• Fresh lime wedges for serving

Instructions

1. Start by preparing the fish. Place the diced fish in a glass or ceramic bowl, and pour the fresh lime juice over it. Cover and refrigerate for about 30 minutes to 1 hour.
2. While the fish is marinating, prepare the other ingredients. In a separate bowl, combine the chopped red onion, minced jalapeño, quartered cherry tomatoes, and diced cucumber. Add salt and pepper to taste, mixing well.
3. Once the fish has marinated, drain off some of the lime juice, leaving just enough to keep the fish moist. Gently fold the vegetable mixture into the fish.
4. Next, pour in the coconut milk and mix thoroughly.
5. Stir in the chopped cilantro, adjusting the seasoning with more salt and pepper if needed.
6. Cover the bowl and chill the ceviche in the refrigerator for another 15-30 minutes before serving.
7. To serve, ladle the ceviche into individual bowls. Garnish with fresh cilantro leaves, avocado slices, and thinly sliced radishes. Add lime wedges on the side.