COCONUT-GINGER CEVICHE

COCONUT-GINGER CEVICHE image

Yield 6-8

Number Of Ingredients 16

1 lb. sea bass or mahi mahi filet
1 cp. fresh squeezed lime juice
1/3 cup rice wine vinegar
1/3 cup low sodium soy sauce
1-2 spicy chiles, seeded & finely diced
4 shallots, finely diced
1 clove garlic, finely chopped
2 inch piece of fresh ginger, peeled and finely chopped
1/2 cup coconut milk
1 small carrot, julienned and cut into 1 inch lengths
1 small green mango, peeled, julienned and cut into 1 inch lengths
1 small white onion, finely chopped
1/2 red bell pepper, 1/4 inch dice
1/ cup roughly chopped cilantro
10-12 mint leaves, roughly chopped
4-5 basil leaves, cut into strips

Steps:

Cut the filet long ways into about 1 inch strips, slice those about 1/4 inch diagnally, put into a large glass or plastic bowl, cover with lime juice, vinegar, soy sauce, chiles, ginger, shallots, and garlic, and toss until well mixed, cover with plastic and marinade in your fridge for about an hour, or until the fish is just barely translucent. Add coconut milk, carrot, mango, onion, and pepper and toss. Season with sea salt and freshly ground pepper to taste, marinade for an additional 10-30 minutes. Just before serving fold in your fresh herbs and adjust seasoning. Serve in a chilled cocktail glass or over a halved avocado. Disfrute