Coconut Ceviche

Creamy coconut milk pairs perfectly with ginger and lime for the ultimate ceviche marinade

[Ingredients]

• 1 lb fresh sea bass filet, diced into ¼ inch cubes*

• 3/4 cup unsweetened coconut milk 

• 1 inch ginger root, peeled and roughly chopped 

• 1 lime, zested and juiced 

• ¼ red onion, sliced thin

• ½ bunch cilantro, chopped 

• ¼ habanero, seeded and minced

[Method]

• Blend coconut milk, lime zest and juice, ginger, habanero, and salt in a blender until smooth.

• Pass through a fine meshed strainer to separate any small pieces of ginger

• In a chilled bowl*, mix fish, red onion, cilantro, and coconut milk marinade. Season with salt

• Cover and chill in refrigerator for 15-30 minutes and garnish with cilantro leaves and red onion slices

• Enjoy!

* Feel free to use any semi - firm white fish such as flounder, rockfish, or tilapia

* Chill a metal bowl in the freezer at least 3 hours before cooking to make ensure your fish stays ice cold as you prepare the ceviche!