Ever since I visited gorgeous Cartagena, I have found myself making this ceviche whenever I'm dreaming of the Colombian sunshine and seafood. But, with mango, chiles, and coconut milk, this ceviche will more than hold me over until my next trip to gorgeous Cartagena.
such as halibut
trimmed, seeds removed, and finely chopped
or plantain chips, for serving
Combine the fish, lime juice, coconut milk, red onion, and jalapeno in a nonreactive bowl and toss until well coated (make sure the fish is all covered by the liquid). Cover the bowl then refrigerate for at least 1 1/2 hours until flesh is opaque colored. Stir in avocado, mango, cilantro and large pinch of salt. Serve with tortilla chips or fried plantains.
Food styling and photography by Aida Mollenkamp