You know that deep sea fishing trip where you caught that fish then headed to the local restaurant where they made that epic ceviche? It just may be your favorite memory from your last trip to South America. But recreating that and dealing with raw fish, juicing tons of citrus, seeding hot chiles at home? Well, it can get scary pretty quickly. But that doesn't have to be the case, make this easy Chile Basil Coconut Ceviche recipe instead.
1mediumripe mango or cantaloupepeeled, pitted, and cut into small dice
1/2cuproughly chopped fresh basil
1mediumLimecut into wedges, for garnish
Instructions
Marinate The Fish: Combine fish, lime juice, orange juice, chili, and onion 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.
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.