This unusual recipe was inspired by recipe from Samoa. Although the recipe specifies red snapper, you can use any firm, white-fleshed fish filets for this. The Samoan way of making this usually includes colorful vegetables, chilies, and/or tropical fruits, but this recipe simplifies the process, adding citrus juice and salt to the fish, and then a little chili, coconut milk and cilantro at the end.
The coconut milk is the main difference between Samoan ceviche and South American ceviche, but it does add a lovely tropical taste. Perhaps you have tried a Thai fish curry, and if so then you will already know how lovely coconut milk is with fish. By the time you add the coconut milk the fish will already have ‘cooked’ in the citrus, so it will have the texture of cooked fish not raw fish. For a richer experience, use coconut cream.
The ceviche is served in an orange sauce, and this is made by boiling orange juice until it thickens and reduces, and then adding a little butter. Then these appetizers are finished off with some salad leaves and shrimp. Although this works nicely as an appetizer, you can give out larger portions if you prefer, serving it as an entrée instead.
- 1 lb chopped raw red snapper filets
- 1 teaspoon salt
- Zest and juice of 2 lemons
- Zest and juice of 1 lime
- ½ cup coconut milk
- ½ finely chopped green chili
- 1 teaspoon finely chopped cilantro
- 16 tail-on, shelled, cooked shrimp
- 1 cup orange juice
- 1 tablespoon salted butter
- 2 oz baby salad leaves
- Dill weed and black sesame seeds, for garnish (optional)
- Stir the fish with the salt, and the lemon and lime juice and zest, and cover.
- Refrigerate for 1 or 2 hours, stirring occasionally.
- About 30 minutes before the end of the fish marinating time, you can prepare the orange sauce.
- Simmer the orange juice in a pot for 20 minutes or until it reduces by half.
- Stir in the butter and let it cool for 10 minutes.
- Take the ceviche out of the refrigerator and stir in the coconut milk, chili, and cilantro.
- Divide the orange sauce between 8 serving plates and add a spoonful of the ceviche to each.
- Top with the shrimp and salad leaves.
- Garnish with dill weed and black sesame seeds, if liked.
Go all out to impress by serving this fantastic coconut ceviche recipe. The citrus flavors in the ceviche are echoed in the creamy orange sauce, and the shrimp and salad leaves finish this dish off perfectly. This appetizer is great served before any kind of entrée, or you could even serve it on a bed of salad leaves (instead of the salad leaf topping) as an entrée. It would make a great lunch, and most people have never tasted these flavors together before. This elegant and sophisticated recipe is a real treat for the taste buds, and the coconut adds a tropical touch which everyone will love.
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