Peruvian Coconut Ceviche Appetizer

Print Friendly, PDF & Email

Serves: 4–6 | Active time: 1 hour


  • 2 cloves garlic, finely chopped
  • 2 teaspoons Scotch bonnet or habanero chili pepper, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • 1 teaspoon salt
  • 1 pound fresh, firm, white-fleshed fish (corvina, halibut, sea bass, escolar, mahi-mahi, tilapia, sole) cut into 3/4-inch cubes
  • 1/2–3/4 cup fresh lime juice, more to taste
  • 1 cup coconut milk, whisked until smooth
  • 1/2 cup red onion, sliced thin, soaked in warm water for 20 minutes
  • 1/4 cup cilantro, chopped



Combine garlic, chili pepper, ginger, and salt and, using the flat surface of a chef’s knife, mash together until it becomes a fine paste.

Gently stir the paste in with the fish to distribute evenly.

Add lime juice and coconut milk. Stir to incorporate, cover, and chill 30–45 minutes.

Drain the onions and add them, along with the cilantro.

Taste and adjust salt and lime.

Serve in a small bowl as an appetizer.

Print Friendly, PDF & Email
Share on facebook
Share on twitter
Share on pinterest
Share on email