Photo: Daniel Green
Ceviche with Coconut Cream and Avocado is a healthy, carb-free dish that originated in Central and South America. It has a delightful Thai twist, thanks to the coconut cream. If you’re concerned about using raw fish, rest assured that the citrus used in this recipe will cure the fish, much like cooking it, as the acid kills bacteria. This method was developed in hot climates precisely for that reason. Alternatively, you can opt for cooked shrimp, and chill the dish in the fridge for a refreshing, cool experience.
Ceviche with Coconut Cream and Avocado
Serves 1
- 3 Tbsp. coconut cream
- 2 Tbsp. lime juice
- ½ small red chili, finely chopped
- 2 shallots, finely chopped
- 1 clove garlic, crushed
- 3.5 oz. white fish, such as king mackerel, snapper or tilapia, sliced (Salmon and tuna work well too.)
- ¼ avocado, diced
- fresh chopped mint and cilantro for garnish
- drops of chili oil and basil oil for finishing
- edible flowers for garnishing, optional
For the marinade, combine coconut cream, lime juice, chopped chili, shallots and crushed garlic in a bowl. Mix well. Add the sliced fish to the marinade, ensuring it’s well coated. Let it marinate for 10–15 minutes to allow the citrus to gently cure the fish. Once the fish has marinated, gently dress the ceviche by adding the diced avocado. Stir carefully to combine. Plate the ceviche, and garnish with fresh chopped mint and cilantro. Drizzle a few drops of chili oil and basil oil for extra flavor, and add a wedge of lime.
Chef Daniel Green specializes in healthy eating. Find his cookbooks on amazon.com.
