COCONUT CURRY CEVICHE #meals #summerrecipe

This Coconut Curry Ceviche is easy to get ready, tasty, and new. It's made with the ideal flavors for any mid year night, and it's made without dairy! Tidy up your plating by serving it in a coconut, or simply serve in a bowl and eat up!

In February I went to a stunning blogger trip in San Francisco. It was an extraordinary gathering of bloggers and an incredible excursion loaded up with AMAZING food. We ate a great deal, as food bloggers would, and had some good times time investigating the city. This Coconut Curry Ceviche is from a feast we had at E&O Kitchen and Bar. It was SO acceptable that I realized I needed to impart it to you!

We utilized new halibut, yet you can utilize white ocean bass. We talked with our nearby fish advertise about the best new fish for ceviche.

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INGREDIENTS

• 1/2 pound local white fish 
• 1 red chili, minced
• 1 red bell peppers, minced
• 1/2 red onion, minced
• 1 mango, minced
• 1 tablespoon cilantro, finely chopped
• 1/2 cup fresh lime juice, from about 4 limes
• 1 tablespoon full-fat coconut milk, more to taste
• 1/4 teaspoon Thai style green curry paste, more to taste
• 1/4 teaspoon fish sauce
• 1/4 teaspoon sea salt, more to taste
• 1/4 teaspoon black pepper, more to taste
• 1 bag Tarro Chips
• Optional: 1 whole coconut, halved, for serving

DIRECTIONS

1. Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
2. Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
3. Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
4. Add enough coconut milk to the mix to lightly coat all of the ingredients.
5.  Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
6. Toss to combine. Assemble and serve.

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