Ceviche Recipe
Fresh fish, coconut Tiger milk, cassava, heart palm, ginger, sweet plantain, choclo, cancha, cilantro.
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Ingredients
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Fish
Coconut Tiger Milk
Vegetables and Fruits
Garnish
Method
Preparing the Fish
Marinate the Fish
Pour lime juice over the diced fish, ensuring all pieces are well-coated. Cover and refrigerate for about 15-20 minutes, until the fish is opaque and 'cooked' by the acid in the lime juice.
Making Coconut Tiger Milk
Combine Ingredients
In a separate bowl, mix together the coconut milk, minced ginger, and salt. Stir until well combined.
Add to Fish
Once the fish has marinated, add the coconut tiger milk mixture to the fish and gently toss to combine.
Combining the Ceviche
Add Vegetables and Fruits
To the fish and coconut mixture, add cooked cassava, sliced hearts of palm, sweet plantain slices, cooked choclo, and chopped cilantro. Gently fold everything together until well mixed.
Adjust Seasoning
Taste the ceviche and add more salt if necessary, or adjust lime juice to your preference.