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White fish ceviche with green coconut

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White fish ceviche with green coconut

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Tempo de preparo

20 min(s)


6 servings

Arícia Ridan

  • Ingredients
  • Recipe
  • White fish fillet1 unit(s)
  • Green coconut2 unit(s)
  • Lime2 unit(s)
  • Chili Pepper1 unit(s)
  • Ginger to taste
  • Small white onion1 unit(s)
  • Garlic without core1 unit(s)
  • Tabasco to taste
  • Salt to taste
  • Coriander (soak)1 unit(s)
  1. Sanitize the inputs and open the coconuts
  2. Remove the water and mud from the coconut
  3. Cut the fish into small cubes, add the trimmings to make the broth
  4. Coarsely chop the onion, remove the seeds from the red pepper, squeeze the juice from the lemons
  5. Transfer the trimmings to the blender, add the onion, garlic, red pepper, lime juice, ginger, half of the cilantro from the recipe, a glass of coconut water and salt
  6. Strain the broth and take it to the fish, leave the fish marinating in this broth to pick up the flavors
  7. The inputs used to make the “leche de tigre” broth can be discarded
  8. Chop the green coconut mud and the coriander leaves to the stalk, add to the fish
  9. Taste the flavors, adjust the salt, finish with a drizzle of olive oil and tabasco pepper.
  10. Serve with a crunchy side such as some chips.

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