Tuesday, May 24, 2011

Ceviche with Coconut

I wish we were having Ceviche with Coconut tonight instead of boneless, skinless chicken breasts. Unfortunately, this recipe is more-or-less a repost.

One of the many amazing things that I learned last weekend at BlogHer Food is that recipes need to be consistently formatted in a particular way for Google to easily recognize that they are recipes. And more than one recipe per post is bad. So I am having a dandy time going back and reformatting my recipes. In most cases when I have included more than one recipe, I've been able to format the different parts as components of the same recipe. For the March Daring Cooks' Challenge though, there was no good way to combine two completely different ceviche recipes. So now the Ceviche with Coconut, adapted from Mark Miller's Tacos, will get its own post.

Ceviche with Coconut
  • 1 1/2 pounds of yellow eye snapper, cut into 1/4-inch dice
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 1 teaspoon fine sea salt
  • 1 tablespoon vegetable oil
  • 1/2 small onion, chopped 1/4 inch dice
  • 3/4 cup coconut milk
  • 1 or more dried chiles, seeded and rehydrated
  • 2 tablespoons julienned fresh basil
  • 2 cups chiffonade iceberg lettuce
  • 1 teaspoon lime juice
  • 8 5 1/2 inch corn tortillas
  • oil for frying
  1. In a large bowl, toss the snapper with the lemon and lime juices and the salt. Marinate covered in the fridge for an hour.
  2. Meanwhile, make the coconut-chile sauce. In a saucepan over medium heat, add the onions and saute the onion until translucent.
  3. Put the onions in a blender and add the coconut milk and one chile. Puree until smooth. Taste and add additional chiles until the desired level of spiciness is achieved.
  4. Drain the marinade from the fish. Drizzle about half of the coconut-chile sauce over the fish and toss with the basil.
  5. Toss the chiffonade lettuce with the lime juice.
  6. Heat the oil over medium-high heat in a medium skillet. Fry each tortilla for about 10 seconds on one side, using tongs flip over and fry for 10 seconds on the other side. Use the tongs to bend the tortilla into a taco shape. Fry for 5-10 seconds on each side until lightly browned.
  7. Fill the shells with ceviche and garnish with the lettuce. Use the remaining sauce as a dip for the tacos.
Yield: 8 tacos
Prep time: 1 1/2 hours

This recipe is linked up with the Hearth and Soul Recipe Hop.


fishyfacedesigns said...

Good Morning,
This really sounds delicious... Don't you love the ever changing world of high tech... I can't imagine how many recipes you might be having to adjust today for google... Crazy huh! best wishes!
Take care,

Lynn said...

I am craving ceviche now! I am headed to the Gulf Coast for the weekend so may have to make some.

Alea Milham said...

Your ceviche with coconut looks fantastic! I love the idea having cocnut in my tacos. :) thanks for sharing this recipe with the Hearth and Soul Hop.