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The first time we tried ceviche marinated in coconut milk was in Hawaii and it was phenomenal! In the Philippines they make a similar dish but instead of using a whitefish like cod or bass, they use tuna (which I happen to love), they call it Kinilaw. Filipino people “cook” their fish with lemon or vinegar. I prefer lime just because I grew up eating the Latin version of the dish. If you like, you can substitute 1 to 1 the lime juice for coconut vinegar.
Make sure to use high quality (sushi-grade) tuna as it is less fatty and more flavorful. Remember that the best quality ingredients you use, the better your dish will be.
Ceviche is one of the easiest dishes to make as it does not require any cooking at all. The magic happens while marinating the fish in lime. The acid in the lime literally “cooks” the fish and locks in its flavor. You can substitute the lime for lemon, just marinate the fish a little longer as the acidity level is lower and less potent than lime, now, if you can get your hands on some kalamansi (Filipino lime), go with that!
- ¾ lb Tuna steaks
- ¼ cup Lime Juice
- ½ cup Red Onions
- 2 Fresno Peppers
- 2 teaspoons Ginger
- 2 tablespoons Cilantro
- ¾ cup Coconut Milk (unsweetened)
- Cut tuna into ½ inch dice, slice onions and peppers thinly
- Transfer to a non-reactive bowl and add lime juice. Cover bowl with plastic wrap and let it sit in the fridge for 20 to 30 minutes
- In the meantime, grate ginger and chop cilantro finely
- Remove tuna from fridge, strain juice out and transfer to a clean bowl
- Mix in ginger, cilantro and coconut milk. Add salt and pepper to taste. Serve and garnish with cilantro leaves
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