Coconut & Grapefruit Ceviche

Ceviche, a dish popular in South and Central America, consists of fresh, raw fish marinated in citrus juice and chilis. There are a a wide variety of ways to prepare ceviche but I usually use scallops (I have to sneak them in where I can) or shrimp, prepared with a mix of tomato, avocado and lime juice. Simple. Easy. However, I’ve never been able to shake the thought of a fantastic ceviche we had ages ago at Rio Mar. The details escape me now, but suffice to say, one of its main ingredients was coconut milk. I’ve been meaning to try my own version at home and it has taken me until now to do so.

The refreshing and tangy version here relies heavily on a lime juice marinade, but slightly more coconut milk then lime is used to temper the acid and add a richness to the flavor. Garlic, chili and ginger are also used to increase the flavor. Once the fish is done cooking, I added juicy, thick slices of grapefruit, which lend a wonderful flavor to the finished fish. This ceviche is simple and easy to prepare and is perhaps a little more interesting than your typical marinated fish. Just make sure your fish is fresh and thinly sliced and follow the recipe below!

Coconut & Grapefruit Ceviche (serves 2)

3/4 lb tilapia
6 oz lime juice
8 oz coconut milk
1 tsp minced garlic
1 tsp minced jalapeno
1 tsp minced ginger
1 medium shallot, thinly sliced into rounds
1 cup chopped grapefruit
cilantro

Cut the tilapia with the grain into thin slices. Combine all ingredients, save the grapefruit and cilantro, in a large bowl wide enough to fully immerse the tilapia in the marinade. Grind black pepper into the mixture to taste and mix thoroughly. Let marinate for 30 minutes, mixing occasionally. Add chopped grapefruit and spoon the ceviche into two bowls. Garnish with chopped cilantro and add a pinch of salt to taste. Serve immediately with corn chips or eat as is.