{"id":59235,"date":"2015-04-26T04:00:24","date_gmt":"2015-04-26T03:00:24","guid":{"rendered":"https:\/\/ellerepublic.de\/ceviche-mit-einem-hauch-von-kokosnuss\/"},"modified":"2020-05-27T16:49:17","modified_gmt":"2020-05-27T14:49:17","slug":"coconut-infused-ceviche","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/coconut-infused-ceviche\/","title":{"rendered":"Coconut-Infused Ceviche"},"content":{"rendered":"

In Peru, they say a great ceviche<\/a> doesn’t need more than five ingredients; fish, lime juice, chili pepper, onion and salt. I like to add a little vibrancy to mine with the addition of tomatoes, avocado and coriander, plus a little coconut milk – if you can manage to get your hands on fresh coconut water, even better, use that. <\/p>\n

You may be wondering as well, what\u2019s the difference between coconut water and coconut milk?<\/p>\n

Coconut water (or coconut juice) is the liquid found inside young coconuts (green coconuts not brown ones). It\u2019s basically what you see the hipsters drinking in the streets of Berlin (or the Grand Caymans!) \u2013 delicious fresh coconut juice served directly from the fruit with a straw stuck in it!<\/p>\n

\"Ceviche<\/a><\/p>\n

As for coconut milk, it takes a little more work to produce. As the coconut matures (and turns brown), the “juice” is replaced by the coconut flesh. The coconut milk is extracted by simmering one part shredded coconut flesh with one part water and then straining the mixture through a cheesecloth, and squeezing out as much liquid as possible. The cream, is the non-liquid part that separates and rises to the top.<\/p>\n

So maybe coconut just isn’t your thing? Then go ahead and skip it altogether — you’ll be one step closer to the original.<\/p>\n

Traditionally, ceviche is marinated for about 3 hours, but when the fish is impeccably fresh this dish is eaten as soon as the fish turns opaque. How can you tell it\u2019s fresh? First, buy from a reputable fish monger. Second, if it smells like fish, it is not fresh. If it smells like a clean ocean breeze, it’s fresh.<\/p>\n

Although this recipe uses coconut milk, it still brings me back to holidays spent in Mexico soaking up the sun and enjoying fresh ceviche served in the beach cafes. Enjoy!<\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

Coconut-Infused Ceviche<\/h2>
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