Chile Basil Coconut Ceviche
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients
1 pound sushi-grade sea bass cut into 1/2-inch dice
3/4 cup freshly squeezed lime juice
1/4 cup freshly-squeezed orange juice
1 medium serrano or Thai chile thinly sliced
1/2 medium red onion sliced paper thin
1 cup lite or regular coconut milk
1/2 cup packed finely chopped fresh cilantro leaves
1 teaspoon kosher salt
1 medium ripe mango or cantaloupe peeled, pitted, and cut into small dice
1/2 cup roughly chopped fresh basil
1 medium Lime cut into wedges, for garnish
Instructions
Combine fish, lime juice, orange juice, chili, and onion a nonreactive bowl and toss until well coated (make sure the fish is all covered by the liquid). Cover the bowl then refrigerate for at least 1 1/2 hours until flesh is opaque colored.
TIP
Keep things super clean and keep the fish super cold the whole time you work this recipe! Also, know that you can use a variety of white, firm fish including halibut, snapper, or mahi mahi. Tell your fishmonger you’re using the fish for ceviche so you get the freshest possible fish and keep the fish as cold as possible the whole time you’re storing and working with it.
Place a strainer over a bowl and strain the fish, onion, and chili, reserving brine. Return fish to the nonreactive bowl along with 1/4 cup of the brine; discard remaining brine.
Add coconut milk, cilantro, and salt and marinate another 2 hours (until well flavored). Season with additional salt, as needed, and stir in mango and basil. Serve with lime wedges.
From saltandwind.com