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White fish ceviche with green coconut
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
20 min(s)
6 servings
Arícia Ridan
@aricia- 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)
- Sanitize the inputs and open the coconuts
- Remove the water and mud from the coconut
- Cut the fish into small cubes, add the trimmings to make the broth
- Coarsely chop the onion, remove the seeds from the red pepper, squeeze the juice from the lemons
- 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
- Strain the broth and take it to the fish, leave the fish marinating in this broth to pick up the flavors
- The inputs used to make the “leche de tigre” broth can be discarded
- Chop the green coconut mud and the coriander leaves to the stalk, add to the fish
- Taste the flavors, adjust the salt, finish with a drizzle of olive oil and tabasco pepper.
- Serve with a crunchy side such as some chips.
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