Halibut in Coconut Milk Ceviche
- Halibut - fresh, 680 g (1 1/2 lb)
- Jalapeño chile - 1, seeded, thinly sliced
- Ginger - Fresh, 3 Tablespoons, minced
- Nuoc mam - (Thai fish sauce) 3 Tablespoons
- Raw Sugar - 1 Tablespoon
- Lime - fresh juice, 1/2 Cup
- Lemongrass - 1 stalk, soft part, finely chopped
- coconut milk - 1 400g can (14 Oz)
- Purple onion - raw, 1/2, super thinly sliced
- Cilantro - fresh, chopped, 3 Tablespoon
- Plantains - for garnish
Some say that using lemon to cure fish was something that Spaniards -with roots in Moorish cuisine might- have invented. Today, Ceviche's birthplace is disputed between Peru and Ecuador, both have great fishes and both inherited citrus from Spanish colonization. Nevertheless, today there are some many versions of ceviche that is hard to define if its a Peruvian, a Latino or a fusion dish. Shall I call mine Argentinean, because that's my origin? I don't think so, my cooking is full of influences to limit it to one "nationality".
This ceviche benefits from Halibut tender meat with a nice sweet and sour taste due to the fish sauce and coconut milk respectively.
- Reminder: ceviche is made with raw fish so we will cure the Halibut with lime juice for 4 hours
- Cut the Halibut in small cubes.
- In a medium bowl, mix the Halibut cubes with lime juice, grated ginger and lemongrass and let it rest in the fridge covered with foil for 2 hours
- Remove from fridge and add the coconut milk, fish sauce, sugar and jalapeño. Mix gently . Let it rest for another 2 hours, covered with foil, in the fridge.
- Discard most of the juice. Mix with chile, red pepper.
- Serve the ceviche in individual glasses. Garnish with onion, cilantro and plantains. Enjoy!!
Interested in trying other ceviches? Check more ceviche recipes here
Halibut has a meat that melts in your mouth, combined with coconut milk, what else can you ask for?Add to Favourites