2 Tropical Ceviche with Coconut Cream & Red Chilli

Name: Tropical Ceviche with Coconut Cream & Red Chilli
Prep time: 20 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Peruvian
Ingredients: 1 large navel orange, peeled and segmented; Baked Tortilla Chips, to serve; 1 teaspoon salt; 1 tablespoon yuzu or grapefruit juice; small handful of coriander (cilantro) sprigs, chopped; 1 thumb-size red chilli, thinly sliced; 200 ml (7 fl oz) lime juice; 1 teaspoon caster (superfine) sugar; juice of 1 orange; 50 ml (1¾ fl oz) coconut cream; 1 firm, ripe mango, cut into 2 cm (¾ inch) pieces; 400 g (14 oz) halibut, scallops, or other firm mild white fish, cut into 2 cm (¾ inch) pieces; 1½ tablespoons finely chopped red onion

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

You can use any white fish with this combination but feel free to swap in scallops, redfish or barramundi cod. The sharp taste of yuzu (or grapefruit) cuts the creamy coconut to make a captivating dressing.

Ingredients

400 g (14 oz) halibut, scallops, or other firm mild white fish, cut into 2 cm (¾ inch) pieces
200

Americas
Peru
Fish course
Pescatarian
Gluten-free

Method

Place the fish in a bowl with the lime juice and orange juice, sugar and salt. Combine well, then cover and refrigerate for 1 hour. Drain the fish, then toss in a bowl with the coconut cream and yuzu or grapefruit juice. Add the remaining ingredients and toss to combine well. Serve in small glasses with Baked Tortilla Chips.