Colombian Ceviche with Coconut Milk

Name: Colombian Ceviche with Coconut Milk
Yield: Yield: 8 Portions
Cuisine: Colombian
Ingredients: 3 oz/85 g thinly sliced red onion ¾ cup/180 mL lime juice; 3 oz/85 g thinly sliced red onion ¾ cup/180 mL lime juice; 3 lb/1.36 kg red snapper fillets; Salt, as needed; 1 habanero chile, seeded and deveined (¼ oz/7 g); 1 habanero chile, seeded and deveined (¼ oz/7 g); 1 brown coconut; 2 garlic cloves, peeled; ¼ cup/24 g shaved coconut, lightly toasted; 2 tbsp/6 g finely cut cilantro

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 brown coconut

Americas
Colombia
Fish course
Pescatarian
Gluten-free
Street Food

Method

To produce the coconut milk, toast the whole coconut in an oven at 400°F/204°C for 5 to 10 minutes to help break the hard exterior. Holding the coconut in one hand over a bowl, crack it gently with a meat cleaver until the hard shell breaks. Catch the draining coconut juice in the bowl, strain it, and set aside.
With the cleaver, pry the shell apart. Scrape out