This mango coconut ceviche is one of my favorite things to make for guests when I want to do something impressive. Sure ceviche is good and all the regular way, but have you ever served it out of a freshly cracked open coconut? I first decided I wanted to do it after seeing Chef Dennis Prescott make a lionfish ceviche on the St. Lucia episode of Restaurants On The Edge.
While I don’t have access to lionfish, any whitefish will do. For this recipe I used Hake because it was on sale at the market. Other than that, the ingredients list is pretty simple. Of course the primary ingredient, like with any ceviche, is going to be the acid. In this case, a ton of lime juice.
If you’ve never made ceviche before, don’t be turned of by the fact you don’t need to heat the fish. It is actually cooked in the acid of the lime juice. As long as you use enough juice, and let it sit long enough, you really aren’t even eating raw fish. This is the main difference between ceviche and say, my arctic char tartare. The latter is marinated but still raw when you go to eat it.
It is important with ceviche to use the freshest ingredients. That means no canned goods. If you get fish frozen, that is okay, but try to use a fresh mango and coconut for this recipe. Dice the mango into tiny pieces so they are easily dispersed throughout the ceviche for a burst of color.
After everything is chopped, just put it all into a large bowl. Squeeze in tons of lime juice and let ‘cook’ for at least an hour. I like to let it rest for at least 4 hours, but that’s more to cut the acidity of the lime juice than cook the fish.
Mango Coconut Ceviche
- 300 grams Whitefish cubed. I used hake but you can use whatever you prefer
- 4 small Coconuts basically one per person, but if you don't want to make coconut bowls just ignore this ingredient.
- 1 large Mango finely diced
- 2 tbsp Cilantro chopped
- 5 Limes juiced
- 1 Red Onion finely chopped
- 1 tsp Salt or more to taste
- 2 cloves Garlic minced, optional
- In a large bowl add the fish pieces, mango pieces, red onion, and cilantro. Squeeze in the juice of 5 limes and give everything a good mix. Cover with plastic wrap and set in the fridge for minimum 1 hour. Better at least 4 though.
- Cut the tops off 4 coconuts, or however many coconuts you need to give one per person. Pour the coconut water into a bowl and reserve.
- Take the ceviche out of the refrigerator. Taste for salt, and add salt and minced garlic if you want.
- Scoop some ceviche into each of the coconuts, scoop over a tbsp of coconut water each, and serve. Serve with a paring knife so people can eat the coconut meat if they want.
Mango Coconut Ceviche
Try serving this as part of a larger meal. Make my Chorizo Avocado Tacos and some traditional guacamole for a Latin themed feast!
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