Until Kokada entered my life, ceviche was uncharted territory for me. Raw fish dishes are definitely not native to my hometowns – Boston, Atlanta, Paris, or Luxembourg – they’re really more of a tropical item. (Is it weird to say I have more than one hometown? It’s all I know…)
I had my reservations about consuming raw fish in landlocked Tulsa, Oklahoma – but, after taking a big sniff, the fishmonger assured me the mahi-mahi was fresh. What a flavor sensation it is – mild fish swimming in a blast of tart lime juice and cloaked in creamy coconut milk. I added a bit of hot pepper to give even more dimension, but you can use regular green peppers if you’d prefer.
TIP: Ask your fishmonger to skin the fish and remove its bloodline.
TIP 2: If you have leftover coconut milk from a can, use it to make some Grilled Corn with Coconut Milk.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Passive Time |
| 30 minutes |
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Until Kokada entered my life, ceviche was uncharted territory for me. Raw fish dishes are definitely not native to my hometowns – Boston, Atlanta, Paris, or Luxembourg – they’re really more of a tropical item. (Is it weird to say I have more than one hometown? It’s all I know…)
I had my reservations about consuming raw fish in landlocked Tulsa, Oklahoma – but, after taking a big sniff, the fishmonger assured me the mahi-mahi was fresh. What a flavor sensation it is – mild fish swimming in a blast of tart lime juice and cloaked in creamy coconut milk. I added a bit of hot pepper to give even more dimension, but you can use regular green peppers if you’d prefer.
TIP: Ask your fishmonger to skin the fish and remove its bloodline.
TIP 2: If you have leftover coconut milk from a can, use it to make some Grilled Corn with Coconut Milk.
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Ingredients
- 1/2 lb mahi mahi (skinned and bloodline removed)
- 2 limes , juiced
- 1/4 tsp salt
- 1 small tomatoes , seeded and diced
- 1-2 green onion , sliced thinly
- 1 Tbsp jalapeno , or to taste
Servings: people
Units:
Instructions
- dice the mahi mahi as small as possible. I did 1/2 inch cubes, but 1/4 inch is preferable. Sprinkle with salt… And the juice of two limes. Give the fish a thorough stir. Lime juice can only “cook” the fish it touches.
- Cover and marinate for an hour in the fridge, tossing mixture with a spoon after 30 minutes. The acidic limes do their work… chemically “searing” the outside of the fish.
- Toss the tomatoes, green onion and jalepeno on top of the fish… And pour on the coconut milk (whisk the coconut milk smooth before adding to the fish).
- Give everything a stir and serve with pieces of lettuce. You can leave it soupy (I’ve seen photos this way) or use a slotted spoon to drain off some of the liquid. Whatever works for you!