Ingredients
The following ingredients have 4 Servings
- 300 grams Whitefish (cubed. I used hake but you can use whatever you prefer)
- 4 small Coconuts (basically one per person, but if you don't want to make coconut bowls just ignore this ingredient.)
- 1 large Mango (finely diced)
- 2 tbsp Cilantro (chopped)
- 5 Limes (juiced)
- 1 Red Onion (finely chopped)
- 1 tsp Salt (or more to taste)
- 2 cloves Garlic (minced, optional)
Instruction
- In a large bowl add the fish pieces, mango pieces, red onion, and cilantro. Squeeze in the juice of 5 limes and give everything a good mix. Cover with plastic wrap and set in the fridge for minimum 1 hour. Better at least 4 though.
- Cut the tops off 4 coconuts, or however many coconuts you need to give one per person. Pour the coconut water into a bowl and reserve.
- Take the ceviche out of the refrigerator. Taste for salt, and add salt and minced garlic if you want.
- Scoop some ceviche into each of the coconuts, scoop over a tbsp of coconut water each, and serve. Serve with a paring knife so people can eat the coconut meat if they want.
