I finally found the time to sit down and write a very requested recipe, it’s my Coconut Halibut Ceviche. But let me tell you where this came from first.
It was 5 years ago, during my second trip to San Francisco while being there for an IBM conference that I fell in love with Peruvian cuisine. It was a night out with my friends from work and this restaurant was kind of the middle ground between us, being one us of Brazilian, an American and of course myself, the place was/is called La Mar and my god IT IS GOOD. We ordered “one of each” of the appetizers which were mostly ceviche. There was this one ceviche that blew me away, spicy and coconut based… to… die… for.
I tried a few times to sort of emulate the flavor I remembered, and I end up creating this recipe which I should say, my sisters and husband love. It is very easy, and it takes time; two glasses of chardonnay to be exact hahaha.
Ok this is what you need, hope you like it! And if you’re from México please give this one a CHANCE!
1 pound of ROOM TEMPERATURE halibut chopped into small cubes (I found this fish to work best with this recipe, but you can also use tilapia).
1 handful of fresh mint (2 cups worth).
1 can of full fat coconut milk (I know, but please use full fat).
1 medium mango chopped into small cubes.
2 Fresno peppers thinly sliced.
1 regular cucumber shaved (you can use your potato peeler).
The juice of 3 big oranges.
The juice of 5 big limes (not lemons!).
1 thinly sliced shallot.
1 teaspoon of kosher salt.
1 teaspoon of black pepper.
Add your fish, orange and lime juice, 1 sliced Fresno pepper, schallot, salt and pepper into a medium bowl. Make sure the juice covers the fish. Set aside for 20-25 minutes, the acidity of the orange and limes will cook your halibut.
Now you will infuse your milk with mint. Add the mint and coconut milk into a sauce pan, medium heat. You will stir constantly and turn the heat off once the liquid starts to boil. Remove from heat, strain the liquid (removing the mint) and let it cool completely.
Once your fish is cooked, use a large (serving) bowl to add your fish and fresno mixture along with ¼ of its cooking liquid (you can discard the rest). Add the infused coconut milk, rest of fresno peppers, cucumber and mango. Let it rest for about 30 minutes in the fridge for the flavors to combine (the longer the better).
Enjoy with your favorite chips!
You can totally make this recipe spicier and as acid as you want by making adjustments in the ingredients.