Coconut Ceviche

Coconut Ceviche

If you want fresh, if you want flavour, if you want a dish you’ll never get sick of, you’ve come to the right place. This Ceviche recipe has a wonderful coconut twist for that super summery vibe. It’s really rather moreish. Hailing originally from Lima, Peru, Ceviche has become a staple dish in many South and Central American countries. So if you’re looking for something light on a hot summer’s day you can be sure this is a good bet – it does come from some of the hottest countries in the world! They would know what’s good in the heat. It is a cold dish, but that’s what’s great about your Biroix Dutch Oven being made from high-quality cast iron – cast iron is just as effective at keeping dishes cold as it is at keeping them warm. Plus it makes a beautiful serving dish. So get your corn chips and get scooping!

What you need:

  • 800 grams of fresh, white-fleshed fish (this recipe uses gurnard) with no bones and no skin. 
  • ¾ cup of lemon or lime juice (more on hand if needed).
  • 1 punnet of cherry tomatoes, halved.
  • ½ red onion, thinly sliced.
  • 2 avocados, diced.
  • Salt and pepper. 
  • 1 x 400 ml can of coconut cream.
  • 1 x 400 can of mango, drained and diced.
  • 1 x red chilli (optional), seeds removed and thinly sliced.
  • ½ cup of coriander leaves.

 To serve:

  • Corn chips

How to make:

  • Check your fish for any bones and remove. Cut into bite sized pieces – around 2cm.
  • Place fish in your Biroix Dutch Oven with the lemon/lime juice. Stir to combine. You need the juice to just cover the fish. Add more if needed. 
  • Place the lid on your Biroix Dutch Oven and cool in the fridge for 45 minutes – or until the fish has whitened in colour. 
  • Remove from the fridge, strain with a sieve and discard the juice. 
  • (Option to reserve a little of the next few ingredients to garnish with at the end - does look pretty). 
  • Add the cherry tomatoes, coconut cream, red onion, and coriander (and chilli if using). Season well with salt and pepper. 
  • Lastly, add the avocado and mango and mix gently.
  • Taste and adjust seasoning by adding more salt or pepper if needed. 
  • Garnish with coriander and reserved chilli, mango, avocado, tomato and red onion. 
  • Serve with corn chips.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries