Ingredients for Tahitian Ceviche
- Ahi
- Salt Water
- 2 teaspoons sea salt, plus more to taste
- Fresh Lime Juice
- Unsweetened Coconut Milk
- Tomatoes
- Onion
- Red Bell Pepper
- Tabasco Sauce
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How to Make Tahitian Ceviche
- In a medium bowl, gently toss the cubed fish with 1 teaspoon of sea salt.
- Add enough cold water to cover the fish completely, ensuring it's fully submerged.
- Let the fish soak in the salted water for 30 minutes. This process helps to remove excess moisture and firm the texture of the fish.
- After 30 minutes, thoroughly drain the fish in a fine-mesh sieve and pat it dry with paper towels.
- In a large bowl, gently combine the drained fish with the lime juice and remaining 1 teaspoon of salt. Gently knead the fish and lime mixture for about 1 minute.
- Allow the fish to sit in the lime juice for 5-7 minutes, or until the fish turns opaque white and firm to the touch. Do not over-marinate.
- Add the red onion, cucumber, cilantro, serrano peppers (if using), mint, avocado, and olive oil to the bowl.
- Gently toss all the ingredients together until well combined, being careful not to break up the avocado.
- Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld fully. The longer it marinates, the more flavorful it will become.
- Taste and adjust seasoning with additional salt if needed before serving. Garnish with extra cilantro and lime wedges if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
15g
Fat
60g
Carbs
3g
