Coconut Ceviche Recipe By Tasty

COCONUT LIME CEVICHE

Steps:

• Pour lime juice over fish and stir gently. Allow fish to marinate or "cook" in the juice for 15 mins.
• Add the remaining ingredients to the fish and stir.
• Serve immediately, alone or with tortilla chips.

COCONUT CEVICHE RECIPE BY TASTY

Steps:

• Working 1 at a time, set a coconut on its side on a cutting board. First, remove the white husk from one end of the coconut to expose the brown shell underneath. Holding the coconut in place with one hand on the rounded end, carefully use the back end, or heel, of the knife to puncture the exposed coconut shell. Do not use any force other than the weight of the knife. Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top. Drain the coconut water into a bowl and reserve for another use.
• With the cut side of the coconut up, place the knife over the opening and cover the spine (dull side) of the knife with a folded kitchen towel. Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it. Repeat a few times until the coconut is cracked in half.
• With a large spoon, scoop out the coconut meat. If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell. With a sharp knife, cut the cleaned coconut meat into 1 x ½-inch (2 ½ cm x 1 ¼ cm) strips.
• In a medium bowl, toss together the coconut meat, mango, red onion, jalapeño, lime zest and juice, coconut milk, mint, and cilantro. Season with the salt, then stir again.
• Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
• Serve the ceviche chilled with tortilla chips or in a tostada shell.
• Enjoy!

SCALLOP & SHRIMP COCONUT CEVICHE

Steps:

• In a medium-sized prep bowl, whisk together the lime juice, lemon juice, orange juice, minced garlic and chili peppers until entirely combined.
• Add the seafood to this and toss to coat evenly and entirely (you want to submerge the seafood as much as possible, because the acidity from the juice is what will "cook" the seafood). Cover and place in the fridge to marinate for at least one hour.
• Remove from the fridge and add in the rest of the ingredients (other than the salt). Toss to coat entirely, cover and place back into the fridge for at least another hour.
• Remove from the fridge and strain the liquid through a fine-mesh sieve or strainer. Reserve roughly 1/2 cup of the liquid and add it back into the bowl. Add salt to taste.
• Garnish with some extra cilantro and serve cold.