Coconut ceviche appetizer spoons
From frenchcookingfordummies 14 years agoIngredients
- 1/2 lbs (225 g) of white fish fillets (sole, bass, hake, cod etc.) shopping list
- 1 lemon shopping list
- 1 lime shopping list
- 5 tablespoons of thick coconut milk shopping list
- 1 tablespoon of small chive shopping list
- 1 tablespoon of coriander shopping list
- 1 teaspoon of turmeric shopping list
- 1 teaspoon of grated ginger shopping list
- 1 teaspoon of grated coconut (optional) shopping list
- salt shopping list
How to make it
- Rinse fish fillets and dry them with kitchen paper. Take bones away and dice them (size around 1 square inch).
- Rinse and chop small chives and coriander.
- Rinse lime and lemon and grate their zest (optional: you can keep some for decoration, you’ll grate the rest over the spoons before serving them).
- In a soup plate, combine fish, lemon and lime zest, small chives, coriander and a pinch of salt.
- Squeeze lime and lemon and add juice to the fish mixture. Cover and refrigerate at least 15 minutes (depending on how raw you want to serve it).
- Combine in a bowl coconut milk and turmeric.
- Fill spoons with ceviche (leaving lemon juice in the marinating plate) and coconut sauce. Top with grated zests, ginger and coconut (optional).
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