"Combining the unique richness of moonfish—also known as Opah—with the tropical notes of coconut and lime, this ceviche is a delightful journey of culinary exploration."
Coconut & Lime Moonfish Ceviche
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Cook time: 3hrs
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound cut into 1/2-inch cubes moonfish fillets
- 1 cup freshly squeezed lime juice
- 1 tablespoon lime zest
- 1/2 cup coconut milk
- 4 diced green onions
- 1 diced mango
- 1 diced red bell pepper
- 1 finely diced jalapeno
- 1/2 cup chopped cilantro
- salt and ground black pepper to taste
Method
Step 1
Make sure the moonfish is fresh and free from any bones. Dice it into 1/2-inch cubes.
Step 2
In a non-reactive bowl, combine the diced moonfish, lime juice, and lime zest. Make sure the fish is well-coated. Cover and refrigerate for at least 2 hours. The fish should become opaque when it’s ready.
Step 3
While the fish is marinating, finely dice the green onion, red bell pepper, jalapeño, and mango. Chop the cilantro and set aside.
Step 4
Once the fish is ready, remove it from the refrigerator and drain off most of the lime juice. To the same bowl, add the coconut milk, diced red onion, red bell pepper, jalapeño, mango, and cilantro.
Step 5
Add the salt and pepper to taste. Mix gently but thoroughly to combine all the ingredients. Give the mixture a taste and adjust the seasoning if necessary. If you prefer it creamier, you can add a little more coconut milk.
Step 6
Allow the ceviche to chill in the refrigerator for an additional 30 minutes to let the flavors meld together. Serve chilled.