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Chilled_Summer_Seafood_Ceviche_with_Mango_and_Coconut_Lime_Sauce

Chilled Summer Seafood Ceviche with Mango and Coconut Lime Sauce

This chilled summer seafood ceviche combines tender shrimp, fresh white fish, sweet mango, crisp cucumber, red onion, chile, cilantro, creamy coconut, and avocado in a bright lime-forward mixture. Served cold with plantain chips, tostadas, or tortilla chips, it makes a refreshing seafood dish for warm weather.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Appetizer, Main Course
Cuisine: Latin American-Inspired, Tropical
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 lb fresh raw shrimp, peeled, deveined, and diced into bite-sized pieces
  • 1/2 lb fresh sea bass, halibut, or red snapper fillet, skin removed and cut into 1/2-inch cubes
  • 3/4 cup fresh lime juice, about 6 to 8 limes
  • 1/2 tsp fine sea salt
  • 1 ripe mango, peeled and diced
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1 jalapeño or serrano pepper, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp unsweetened coconut cream or coconut milk
  • 1 ripe avocado, diced
  • Crispy plantain chips, corn tostadas, or tortilla chips, for serving

Equipment

  • Glass or ceramic mixing bowl
  • knife and cutting board
  • Citrus juicer
  • Fine-mesh strainer or colander For draining excess lime juice
  • Chilled glasses or shallow serving bowls

Method
 

  1. Place the shrimp and white fish in a glass or ceramic bowl. Pour the fresh lime juice over the seafood until completely submerged, then add the sea salt and toss gently.
  2. Cover and refrigerate for 25 to 30 minutes, until the fish appears opaque and the shrimp is pink and firm.
  3. Drain away about half of the excess lime juice so the seafood ceviche remains bright and flavorful without becoming overly acidic.
  4. Gently mix in the mango, cucumber, red onion, jalapeño or serrano pepper, and fresh cilantro.
  5. Drizzle the coconut cream over the seafood mixture and gently toss until everything is lightly coated. Carefully fold in the diced avocado just before serving.
  6. Spoon the seafood ceviche into chilled glasses or shallow bowls. Serve immediately with crispy plantain chips, corn tostadas, or tortilla chips.

Notes

Use very fresh seafood from a trusted source when preparing ceviche.
Keep the shrimp and fish fully submerged in the lime juice while chilling.
Drain about half of the excess lime juice after chilling so the ceviche stays bright without becoming overly acidic.
Fold the avocado in just before serving so it keeps its shape and color.
Serve the ceviche immediately after adding the avocado.
Lime juice changes the texture and appearance of raw seafood but does not provide the same pathogen reduction as heat cooking, so seafood safety and sourcing are especially important.