Ceviche With Coconut Milk Food

PERUVIAN CEVICHE WITH TIGER'S MILK

Steps:

• Place celery, onion, garlic, stock, fish pieces, and lemon and lime juice in blender. Blend to desired consistency, which would take approximately 30 seconds.
• Add the coriander and hot pepper and blend for approximately 30 seconds, enough time to bring out aroma and flavour but not the colour.
• Season to taste.
• Cut the fish into 2-3 cm cubes.
• Rub the hot pepper around a glass or metal bowl. This is to give it the special aroma of the pepper.
• Add small pieces of chili pepper, to taste, but be careful because it is very hot.
• Add the fish cubes to the bowl, sprinkle with salt and pour the Tiger´s Milk directly onto the fish. This should almost cover the fish. Add more salt if needed.
• Add one or two ice cubes to cool and let it stand for one minute.
• Serve in a bowl or dish and accompany with sweet potato and the fried corn. Garnish with cilantro.

SHRIMP CEVICHE WITH COCONUT MILK

Steps:

• Squeeze the lemon halves into a large pot, and toss in the halves. Add the garlic, bay leaves, peppercorns, and salt, then fill with water to half full. Bring to a boil over high heat, then stir in the shrimp, and turn off the heat. Allow the shrimp to poach until they are no longer translucent in the center, 3 to 5 minutes. Drain in a colander in the sink, then place the shrimp on a baking sheet, and refrigerate until cold, about 30 minutes.
• Stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion together in a non-metallic bowl; season with salt to taste. Cut the chilled shrimp in half lengthwise and stir into the coconut marinade. Cover and refrigerate 30 minutes before serving. Garnish individual servings with the cilantro sprigs and lime wedges.

COCONUT CEVICHE RECIPE BY TASTY

Steps:

• Working 1 at a time, set a coconut on its side on a cutting board. First, remove the white husk from one end of the coconut to expose the brown shell underneath. Holding the coconut in place with one hand on the rounded end, carefully use the back end, or heel, of the knife to puncture the exposed coconut shell. Do not use any force other than the weight of the knife. Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top. Drain the coconut water into a bowl and reserve for another use.
• With the cut side of the coconut up, place the knife over the opening and cover the spine (dull side) of the knife with a folded kitchen towel. Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it. Repeat a few times until the coconut is cracked in half.
• With a large spoon, scoop out the coconut meat. If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell. With a sharp knife, cut the cleaned coconut meat into 1 x ½-inch (2 ½ cm x 1 ¼ cm) strips.
• In a medium bowl, toss together the coconut meat, mango, red onion, jalapeño, lime zest and juice, coconut milk, mint, and cilantro. Season with the salt, then stir again.
• Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
• Serve the ceviche chilled with tortilla chips or in a tostada shell.
• Enjoy!

TUNA CEVICHE WITH COCONUT MILK AND GINGER

Steps:

• Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender and puree until smooth.
• In a large bowl, toss the mixture with the tuna slices. Mix in the remaining ingredients. Divide among 8 plates and serve immedi

SHRIMP AND SCALLOP COCONUT CEVICHE

Steps:

• Cook's Note: If the scallops are particularly thick, you may want to slice each scallop horizontally into 2 thinner disks.
• Cut each scallop into 8 wedges. Cut the peeled shrimp into chunks that approximately match the size of the scallop wedges (unless you have rock shrimp, which doesn't need to be cut). In a medium bowl, pour enough lime juice over the scallop and shrimp pieces to cover. Toss gently so each piece is given a good lime juice bath. Cover the bowl with plastic wrap and place the bowl in the refrigerator to marinate for 4 to 10 hours. The shellfish is done when it's completely white and opaque and doesn't look or taste raw.
• In a separate bowl, mix the remaining lime juice with the lemon juice, coconut milk, and olive oil. You can chop the jalapeno, cilantro, and garlic by hand, but if you have a food processor it's much easier to pulse the 3 together. Add the pepper mixture to the coconut mixture, and stir in the red onion. (You may add the mango chunks here if you like, but I prefer to add them right before serving.) Season the mixture with the salt and mix well. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.
• When every chunk of shrimp and scallop is white with no hint of translucence, remove them from the juice. Discard the lime juice. Combine the seafood and the coconut milk mixture, tossing well. Add the mango chunks and gently toss together. Taste the seafood and add more salt or fresh lime juice, if desired.
• For a knockout presentation, spoon the seafood ceviche into the coconut shell halves and top with a sprinkle of unsweetened coconut, if desired. Pile warm tortilla chips around the coconut shells, if desired.

COCONUT TUNA CEVICHE

Steps:

• In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter.
• Strain and set aside to cool.
• In a mixing bowl, combine the tuna, tomato,jalapeno,cilantro,lime juice and coconut sauce.
• Add salt and pepper, to taste.
• Place in a serving bowl and garnish with the red onion and scallion.
• Hint: I like to make this one day before and let the flavors blend in the refrigerator over night.

COCONUT SHRIMP CEVICHE

Steps:

• Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise.
• Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour.
• Prepare the coconut shells: Take a hammer and hit the coconut repeatedly (not too hard) around its equator, turning the coconut in your hand. It will eventually split into 2 halves. Drain the liquid from the coconuts.
• To serve: Pour the salt onto a large platter and nestle the coconut halves into the salt so they stand upright. Divide the ceviche among the coconut halves; garnish with drizzles of lime juice, olive oil and cilantro.

CEVICHE WITH COCONUT MILK

Steps:

• Cut the snapper with the grain of the fish. Place the fish in a glass or stainless steel bowl large enough to hold the entire recipe and place it over a larger bowl filled with ice; set aside. Place garlic and peppers on a cutting board and add 2 teaspoons sea salt. Using the flat surface of a chef's knife mash it together until it becomes a paste. Add the garlic-pepper mash to the fish and stir it until it is evenly distributed. Add 1/4 teaspoon ground black pepper and salt to taste. Add lime juice and coconut milk, and stir. Drain the red onion slices, add to mixture, and stir. Add finely chopped cilantro and stir. Cover and marinate for 30 minutes in the refrigerator. To serve, place ceviche in glass or stainless steel bowls that are resting in larger bowls, shallow dishes, or a large tray of ice. Top with shaved coconut and cilantro.