Fore & Aft Ceviche

Yields
Serves 2-4

From Nathan Beriau, Montage Palmetto Bluff, Bluffton, South Carolina | Courtesy of Montage Palmetto Bluff

1 pound fresh, skinless fish (such as snapper, bass, or halibut), cut into ½-inch pieces

1½ cups lime juice, plus more as needed

1 medium red onion, diced

2 tomatoes, diced

2 jalapeños, stemmed, seeded, and diced

⅓ cup chopped cilantro, plus more for garnish

1-2 tablespoons olive oil

Kosher salt

1 cup coconut milk

½ teaspoon sugar

1 large avocado, peeled, pitted, and diced

In a medium, nonreactive bowl, combine fish, lime juice, and onion. (Use enough juice to cover fish completely.) Cover and refrigerate until fish no longer looks raw when broken open, about 4 hours.
In a large bowl, toss tomatoes, jalapeño, and cilantro with olive oil. Stir in fish and season with salt. Stir in coconut milk and sugar. Mix in avocado just before serving.

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