Coconut Ceviche Appetizer Spoons |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ceviche is a Peruvian dish in which citrus marinade contributes to « cook » the fish. This one is served with a coconut milk sauce in appetizer spoons (Makes 10 to 15 Chinese soup spoons). Ingredients:
1/2 lbs (225 g) of white fish fillets (sole, bass, hake, cod etc.) |
1 lemon |
1 lime |
5 tablespoons of thick coconut milk |
1 tablespoon of small chive |
1 tablespoon of coriander |
1 teaspoon of turmeric |
1 teaspoon of grated ginger |
1 teaspoon of grated coconut (optional) |
salt |
Directions:
1. Rinse fish fillets and dry them with kitchen paper. Take bones away and dice them (size around 1 square inch).
2. Rinse and chop small chives and coriander.
3. Rinse lime and lemon and grate their zest (optional: you can keep some for decoration, you’ll grate the rest over the spoons before serving them).
4. In a soup plate, combine fish, lemon and lime zest, small chives, coriander and a pinch of salt.
5. Squeeze lime and lemon and add juice to the fish mixture. Cover and refrigerate at least 15 minutes (depending on how raw you want to serve it).
6. Combine in a bowl coconut milk and turmeric.
7. Fill spoons with ceviche (leaving lemon juice in the marinating plate) and coconut sauce. Top with grated zests, ginger and coconut (optional).
|
|