300gramsWhitefishcubed. I used hake but you can use whatever you prefer
4smallCoconutsbasically one per person, but if you don't want to make coconut bowls just ignore this ingredient.
1Red Onionfinely chopped
1tspSaltor more to taste
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.
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.