It’s best to make this raw fish recipe right before serving it. You might also want to let the fish warm up a little and use vegetables at room temperature so the coconut milk doesn’t become solid.
- 1 lb very fresh fish filet
- ¼ cup lime juice
- Salt to taste
- 2 medium tomatoes, diced
- 1 small red onion, cut thin
- ½ cucumber, in rounds
- 1 cup coconut milk
- 1 Tbsp black pepper, cracked
Slice fish into strips. Place it in a bowl, add lime, and mix well.
Add remaining ingredients. Stir and serve immediately.
A variation of the Yucatan Ceviche from The Spice Trekkers Cook at Home