Creamy Hawaiian Ceviche
Creamy Tropical Fish Ceviche is a delightful culinary fusion that transports your taste buds to the idyllic shores of Hawaii. This refreshing dish combines the best of Hawaiian and Latin American flavors, featuring tender white fish marinated in zesty citrus juices. The magic happens when creamy coconut milk is added, elevating the ceviche to a luscious and indulgent treat. Diced pineapple, red onions, tomatoes, and cilantro join the ensemble, creating a symphony of colors and textures. Each bite offers a taste of paradise, celebrating the warm spirit of aloha and the vibrant fusion of cultures. Enjoy this tropical delight with crispy tortilla chips or tostadas, and share the magic with loved ones for an unforgettable culinary adventure.
Servings: 6 servings
Calories: 196kcal
Ingredients
- Ingredients:
- 1 pound fresh white fish fillets such as tilapia, halibut, snapper, or sea bass, skinless and boneless
- 1 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed lemon juice
- 1 small red onion finely chopped
- 1-2 jalapeño peppers seeds removed and finely chopped (adjust to your desired level of spiciness)
- 1 cup diced fresh pineapple
- 1 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1 avocado diced
- 1/2 cup coconut milk unsweetened
- Salt and freshly ground black pepper to taste
- Plantain tortilla chips or tostadas for garnish
Instructions
- Instructions:
- Prepare the fish: Cut the white fish fillets into small, bite-sized pieces. Place the fish pieces in a non-reactive bowl.
- Marinate the fish: In a separate bowl, combine the lime juice and lemon juice. Pour the citrus juice mixture over the fish, ensuring all the pieces are well coated. Cover the bowl and refrigerate for about 30 minutes to 1 hour to allow the fish to "cook" in the acidic juices. Stir occasionally to ensure even marination.
- Prepare the vegetables and pineapple: In another bowl, combine the chopped red onion, jalapeño peppers, diced pineapple, diced tomatoes, and chopped cilantro.
- Combine the ceviche: After the fish has marinated in the citrus juices, drain off most of the excess liquid. Add the marinated fish to the bowl with the chopped vegetables and pineapple. Gently toss to combine.
- Add the creamy coconut milk: Pour the coconut milk over the fish and vegetable mixture. Gently toss everything together until the coconut milk is evenly distributed. The coconut milk will give the ceviche a creamy and tropical twist.
- Season and chill: Season the ceviche with salt and freshly ground black pepper to taste. Cover the bowl with plastic wrap and refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together.
- Serve: Before serving, give the ceviche a final taste and adjust the seasoning if needed. Serve the Creamy Tropical Fish Ceviche with tortilla chips or tostadas on the side.
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 15g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 52mg | Potassium: 729mg | Fiber: 4g | Sugar: 6g | Vitamin A: 279IU | Vitamin C: 46mg | Calcium: 48mg | Iron: 2mg