You know that deep sea fishing trip where you caught that mahi then headed to the local restaurant where they made that epic ceviche? It just may be your favorite memory from your last trip to Mexico. But recreating that and dealing with raw fish, juicing tons of citrus, seeding hot chiles at home? Well, it can scary pretty quickly. But that doesn’t have to be the case.
This Chile Basil Coconut Ceviche recipe requires only a little bit of patience and that you keep super clean in the kitchen (but you’re already do that now, don’t you). Oh, and this ceviche isn’t quite like that one from Mexico — instead of the tomato-lime juice combo you’re used to, we’re turning it on its head with the help of coconut milk and mango. It gives ceviche a Caribbean slant and makes for a keeper of a recipe.
cut into 1/2-inch dice
sliced paper thin
peeled, pitted, and cut into small dice
cut into wedges, for garnish
Combine fish, lime juice, orange juice, chili, and onion 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.
Keep things super clean and keep the fish super cold the whole time you work this recipe! Also, know that you can use a variety of white, firm fish including halibut, snapper, or mahi mahi. Tell your fishmonger you're using the fish for ceviche so you get the freshest possible fish and keep the fish as cold as possible the whole time you're storing and working with it.
Place a strainer over a bowl and strain the fish, onion, and chili, reserving brine. Return fish to the nonreactive bowl along with 1/4 cup of the brine; discard remaining brine.
Add coconut milk, cilantro, and salt and marinate another 2 hours (until well flavored). Season with additional salt, as needed, and stir in mango and basil. Serve with lime wedges.
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