Credit: Le Creuset
It’s sweltering out, and the last thing you want to do is turn on the oven. Good news: When ceviche is on the menu, you don’t have to. This super-fresh Peruvian seafood dish is tailor-made for an alfresco dinner. So before fall swoops in with its crisp air and crunchy leaves, take the opportunity to sharpen your knife skills with this palate-pleasing recipe from Le Creuset.
Baja-Style Ceviche with Lime, Cilantro, and Coconut Milk
Shown in Le Creuset’s “Marine” Tapas Dish.
Cook Time: Under 30 minutes
Serving Size: 2 – 4
Ingredients
1¼ pounds halibut (or other meaty white fish), skinned, deboned, and cut into ¾-inch cubes
½ cup freshly squeezed lime juice
1 cup carrots, cut into ¼-inch dice
1 cup tomato, seeded and cut into ¼-inch dice
1 cup red onion, diced
1 jalapeño, seeded and diced
2 tablespoons chopped cilantro, plus leaves for garnish
7 fl. oz. full-fat coconut milk
1 green onion, sliced on the bias into ¼-inch pieces
Sea salt
Directions
1. In a large mixing bowl, combine halibut and lime juice. Refrigerate and let marinate 15 – 20 minutes.
2. After marinating, add carrots, tomato, red onion, jalapeño, cilantro, and coconut milk. Stir gently to combine, and season to taste with sea salt. Serve in tapas dishes, garnished with cilantro leaves and green onion. Serve with crackers and hot sauce.
By Susie Kostaras, Managing Editor
