Simple, lime-dressed ceviche is surprisingly easy to make at home, and delightfully refreshing on its own but, if you want to add an extra bit of creamy sweetness, mix some coconut milk in there.
Photo by Los viajes del Cangrejo.
The recipe from Saveur (linked below) gets its acid from vinegar rather than lime juice (though it does have a little lime in there for flavour), saving you some squeezing. The coconut milk not only balances out all of that acid, but adds richness and a creamy, sweet flavour. Of course, you don’t have to stick to the vinegar-based recipe below; almost any ceviche recipe would benefit from a coconutty flavour boost.
Fijian Ceviche (Kokoda) [Saveur]
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