Coconut Ceviche with Sea Bass
Appetizers | Latin American cuisine
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Coconut ceviche with sea bass
Ingredients
- Lime - 6 pieces
- Scorpion fish fillet - 21.2 oz
- Tomatoes - 2 pieces
- Olive Oil - 1 fl oz
- Coconut Milk - 3 fl oz
- Garlic - 2 cloves
- Spanish onions - 1.8 oz
- Mild Chili Spice - 1 piece
- Cilantro - 1.8 oz
- Avocado - 1 piece
- Radish - 6 pieces
- Pomegranate Seeds - ½ pieces
- Salt - to taste
- Corn Nacho Chips - to taste
Step by Step guide
Step 1
Cut the sea bass fillet into small cubes and marinate it in lime juice, coconut milk, and olive oil. Add finely chopped garlic and chili pepper. Mix everything together and refrigerate for two hours to let it marinate.
Step 2
Add diced avocado and tomatoes, finely chopped onion, cilantro leaves, thin slices of radish, and pomegranate seeds to the chilled marinated fish.
Step 3
Season with salt, mix well, and serve immediately with corn chips.
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