Coconut-Infused Ceviche

A vibrant ceviche with tomatoes, avocado and coriander, plus a little coconut milk. Any firm white fish (e.g. sea bass, seam bream, grouper, sole or flounder) work well for this recipe. IMPORTANT: use the freshest fish possible for this recipe.
Course Appetizer
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Autor elle


  • finely grated zest of 1 lime
  • 1/2 cup lime juice (125 ml), plus extra (about 4-5 limes, if they are juicy)
  • 1/3 cup coconut milk, unsweetened (80 ml)
  • 450 g very fresh firm white fish (such as sea bass, seam bream, grouper, sole or flounder from sustainable sources), cut into small cubes
  • 1 fresh red chili or jalapeno, seeded and finely chopped
  • 10 cherry tomatoes, quartered
  • 1 avocado, peeled, stoned and cut into cubes
  • 1/2 red onion, finely sliced
  • 1 small garlic clove, finely chopped
  • 3 tablespoons fresh cilantro, leaves removed
  • 1 tablespoon extra-virgin olive oil
  • sea salt and freshly ground black pepper, to taste


  1. Depending on which fish fillet you choose, be sure to remove any pin bones from the fish with tweezers or needle-nose pliers. If you can't find any pin bones, it's likely the fishmonger already removed them.
  2. Mix the lime zest, lime juice and a pinch of salt in a glass or ceramic bowl, stirring well, then add the coconut milk. Add the cubed fish and toss well. Cover and refrigerate for two to three hours, tossing once or twice. Drain off most of the marinade and refresh the fish with a little extra lime juice.

    Note: DO NOT use stainless steel, aluminum and plastic bowls; the acidic properties of lime juice can have a chemical reaction and taint the taste of the fish.

  3. Add the chili, tomatoes, avocado, red onion, garlic and cilantro leaves to the fish and gently toss. Arrange on four serving plates, drizzle with olive oil, season with salt and pepper and serve. Enjoy!