Peruvian Ceviche (w/coconut milk)
Fish "cooks" in the lime juice in this recipe. The texture of the fish will change to a more cooked consistency after about 1 hour. The longer you marinate the fish the firmer it becomes.
1 lb. fresh firm fish - sea bass, red snapper, mahi-mahi, tilapia, cod (any white fish that is super fresh). *Ask your butcher to mince the fish for you - 1/4" pieces
1/2 red onion, sliced very thin
2-3 garlic cloves, minced
1 teaspoon ginger, freshly grated
1-2 teaspoons Habanero chili or Serrano chili (adjust the amount of chili and remove seeds if you want it less spicy)
1 teaspoon salt
3/4 cup fresh lime juice (approximately 5 limes)
1 cup coconut milk (whisk until smooth)
1/4 cup fresh cilantro, chopped
Slice the red onion and salt generously. Let stand 15 minutes until it releases its liquid. Rinse well and strain. Set aside.
On a cutting board, place minced garlic, grated ginger, chili and salt. With the flat surface of a chef's knife mash to make a fine paste. The salt helps to break down the garlic, ginger and chili into a paste. Just make sure your pieces are small to start with. It makes it easier to mash.
In a shallow bowl mix the fish with the garlic-ginger-chili paste and mix together until the fish is coated Add the lime juice and coconut milk and stir gently to mix. Refrigerate 1 hour. (Note: Leaving fish exposed to the air will result in an inconsistent final texture). At this point add the onions along with the chopped cilantro. Stir to incorporate. Taste and adjust salt as needed.
Serve with tortilla chips as an appetizer, or over rice or greens for a main course.