Fore & Aft Ceviche

By: Hannah Lee Leidy

recipe heading-plus-icon


Serves 2-4

  • 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
  1. 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.
  2. 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.
  • From Nathan Beriau, Montage Palmetto Bluff, Bluffton, South Carolina | Courtesy of Montage Palmetto Bluff

Leave a Reply

Be the first to comment.