recipe 
yields
Serves 2
2 ounces raw red snapper, diced
½ cup Coconut Dressing (recipe follows)
1 tablespoon diced red onion
1 tablespoon diced jalapeño
1 tablespoon thinly sliced green onion
2 tablespoons Sweet Potato Puree (recipe follows)
Sliced radish, chili oil, and cilantro for garnish
1 cup diced white onion
1 cup sliced ginger
1 jalapeño, sliced (with seeds)
Zest of 4 limes
½ cup lime juice
3 lime leaves, stemmed, chiffonade
½ cup white cane vinegar (Mills uses Datu Puti brand)
2½ tablespoons salt
1 quart plus 1 cup coconut milk
3-4 sweet large potatoes
1 garlic clove, finely grated
1 cup coconut milk
1½ teaspoons salt
1½ teaspoons brown sugar
Ingredients:
For the Coconut Dressing:
For the Sweet Potato Puree:
steps
- Prepare the Coconut Dressing: In bowl of a food processor, combine onion, ginger, jalapeño, lime zest, lime juice, lime leaves, vinegar, salt, and 1 quart of coconut milk. Puree just until the mixture is just chopped, not completely pureed. Transfer to a bowl and whisk in the remaining coconut milk. Let sit for 30 minutes, then strain through a fine-mesh strainer.
- Prepare the Sweet Potato Puree: Preheat oven to 350 degrees. Place potatoes on a baking sheet, prick with a fork, and roast until completely tender, about 1 hour. Let cool slightly, then peel skin from potatoes and add potatoes to the bowl of a food processor. Add garlic and puree until smooth. With machine running, drizzle coconut milk into mixture. Add salt and sugar and puree to combine. Transfer to a bowl and allow to cool completely.
- Make the Ceviche: In a medium bowl, combine snapper with Coconut Dressing, onion, jalapeño, and green onion. To serve, top each portion with a spoonful of Sweet Potato Puree and garnish with sliced radish, chili oil, and cilantro.
Date Published: 10.22.24
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Recipe By
Nicole Cabrera
