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Coconut lime ceviche is tart, spicy, refreshing and super easy to make.
Ceviche is one of those dishes that I always crave when the weather warms up. It’s bright, refreshing and is an easy appetizer to pull together for an impromptu gathering or it even makes a nice, light dinner during the week. I like it best when there’s a balance of slightly sweet, sour and spicy in the ceviche, but these flavors shouldn’t overshadow the fish itself. After all, the fish is the star here and the other ingredients should enhance the flavor, not muddle or overpower it.
It’s important to remember that the quality and freshness of the fish is critical to the best tasting ceviche. A firm white flesh fish like bass or flounder works best, it should be kept very cold, and ideally made the same day that you purchase it. I think fifteen minutes is the ideal time to marinate the fish in juice. This cures or “cooks” the flesh, but if you let it sit for too long it will become dry and flaky.
Once you have your fish marinating, you can gather and prep your other ingredients, but don’t toss them in until the fish is ready. Today I’m using fresh lime juice to cure the fish, then I toss it with lime zest, unsweetened coconut flakes, minced red bell pepper, chives and cilantro. I definitely think a pop of heat from minced jalapeño works well here, but you can dial it up or down based on your preferences and tolerance for spice.
When it’s all mixed together grab a spoon or better yet some tortilla chips for dipping. The crunch from the chips is a great counter to the soft fish and lime and corn chips are always a perfect fit. For a casual presentation, pile the ceviche in a bowl and serve with chips on the side. If you’re looking for an elegant presentation for a cocktail party I like to serve it on individual appetizer spoons. This is super chic and leaves the other hand free for a glass of bubbly. But no matter how you serve it, it’s sure to be gobbled up in no time!
Enjoy the (long overdue) sunshine today. Cheers!
- 1 lb flounder cut into a 1/2 inch dice
- 1/2 cup fresh lime juice
- 1/2 tsp kosher salt
- 1 Tbsp red bell pepper minced
- 1 Tbsp jalapeno seeded and minced
- 1 Tbsp chives minced
- 1 Tbsp cilantro minced
- 1 tsp lime zest
- 1/2 cup unsweetened coconut flakes
Pour lime juice over fish and stir gently. Allow fish to marinate or "cook" in the juice for 15 mins.
Add the remaining ingredients to the fish and stir.
Serve immediately, alone or with tortilla chips.