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mango coconut ceviche in a coconut bowl
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5 from 1 vote

Mango Coconut Ceviche

This mango coconut ceviche makes a great appetizer for your next party and is sure to impress guests.
Course Appetizer, Main Course, Main Dish, Side Dish
Cuisine Caribbean, Latin American, Peruvian
Keyword Ceviche, Mango Coconut Ceviche, Whitefish Ceviche
Prep Time 5 minutes
Cook Time 0 minutes
Waiting Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 people
Calories
Cost $5

Equipment

  • Bowl

Ingredients

  • 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

Instructions

  • 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.

Notes

Ceviche will hold for a while in the fridge. I find the longer you let it sit the more melded and mellow the flavors get.