Best Thai Coconut Ceviche Recipes

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TUNA CEVICHE WITH COCONUT MILK AND GINGER



Tuna Ceviche with Coconut Milk and Ginger image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 11

1 jalapeno chili, seeded and minced
2 tablespoons grated fresh gingerroot
3 tablespoons Thai or Vietnamese fish sauce
1 tablespoon sugar
1/2 cup freshly squeezed lime juice
14 ounces unsweetened coconut milk (available in cans)
1 1/2 pounds fresh tuna, cut into broad slices about 1/4-inch thick, sashimi grade
1/2 purple onion, thinly sliced
2 tablespoons minced scallions
1 tablespoon finely chopped chives
3 tablespoons finely chopped cilantro leaves

Steps:

  • Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender and puree until smooth.
  • In a large bowl, toss the mixture with the tuna slices. Mix in the remaining ingredients. Divide among 8 plates and serve immedi

COCONUT TUNA CEVICHE



Coconut Tuna Ceviche image

The blend of flavors is very tropicsl.The flavors of the sushi tuna with the coconut is fantastic.The spice of the jalapeno is muted by the fats in the coconut milk yet adds an aditional element of zing

Provided by uncledoofus

Categories     Tuna

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

10 ounces coconut milk
2 tablespoons chopped ginger
2 tablespoons grated horseradish
3 fresh jalapeno peppers, seeded and minced
3 tablespoons chopped fresh cilantro
1 lime, juice of
12 ounces sashimi-grade tuna, cubed into medium pieces
1 tomatoes, seeded and diced
1 small red onion, julienned
1 scallion, julienned

Steps:

  • In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter.
  • Strain and set aside to cool.
  • In a mixing bowl, combine the tuna, tomato,jalapeno,cilantro,lime juice and coconut sauce.
  • Add salt and pepper, to taste.
  • Place in a serving bowl and garnish with the red onion and scallion.
  • Hint: I like to make this one day before and let the flavors blend in the refrigerator over night.

Nutrition Facts : Calories 171.6, Fat 15.4, SaturatedFat 13.5, Sodium 37.2, Carbohydrate 9.4, Fiber 1.7, Sugar 3, Protein 2.4

COCONUT CEVICHE RECIPE BY TASTY



Coconut Ceviche Recipe by Tasty image

Nothing says summer like a refreshing coconut ceviche. Cracking open a coconut may seem intimidating, but if you follow our easy steps, you'll be impressing your friends in no time. Serve this ceviche as fun first course or light main meal.

Provided by Betsy Carter

Categories     Snacks

Time 1h50m

Yield 2 servings

Number Of Ingredients 11

3 young coconuts
1 cup mango, diced
¼ cup red onion, thinly sliced
2 tablespoons jalapeño, minced
1 tablespoon lime, zested
6 tablespoons lime juice
3 tablespoons coconut milk, shaken, full-fat
3 tablespoons fresh mint leaf, finely chopped
3 tablespoons fresh cilantro, finely chopped
1 teaspoon kosher salt
tortilla chip, or tostada shells, for serving

Steps:

  • Working 1 at a time, set a coconut on its side on a cutting board. First, remove the white husk from one end of the coconut to expose the brown shell underneath. Holding the coconut in place with one hand on the rounded end, carefully use the back end, or heel, of the knife to puncture the exposed coconut shell. Do not use any force other than the weight of the knife. Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top. Drain the coconut water into a bowl and reserve for another use.
  • With the cut side of the coconut up, place the knife over the opening and cover the spine (dull side) of the knife with a folded kitchen towel. Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it. Repeat a few times until the coconut is cracked in half.
  • With a large spoon, scoop out the coconut meat. If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell. With a sharp knife, cut the cleaned coconut meat into 1 x ½-inch (2 ½ cm x 1 ¼ cm) strips.
  • In a medium bowl, toss together the coconut meat, mango, red onion, jalapeño, lime zest and juice, coconut milk, mint, and cilantro. Season with the salt, then stir again.
  • Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
  • Serve the ceviche chilled with tortilla chips or in a tostada shell.
  • Enjoy!

COCONUT SHRIMP CEVICHE



Coconut Shrimp Ceviche image

A Tyler Florence recipe (from the Food Network). Absolutely gorgeous and a real crowd-pleaser! I personally don't use as many limes as he does and it still turns out wonderfully.... (I use 4 limes)

Provided by Raquel Grinnell

Categories     Coconut

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1 lemon, halved
1 head garlic, halved
3 bay leaves
8 peppercorns
sea salt
1 1/2 lbs large shrimp, peeled
2 cups coconut milk
1/2 cup lime juice, plus more
lime juice, for drizzling (about 6 to 8 limes)
1 red onion, sliced thin
2 serrano chilies, sliced thin
1/2 bunch cilantro leaf, freshly chopped, plus more for garnish
4 coconuts, split in half
rock salt (about 2 cups) or kosher salt, for serving (about 2 cups)
extra virgin olive oil, for drizzling

Steps:

  • Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise.
  • Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour.
  • Prepare the coconut shells: Take a hammer and hit the coconut repeatedly (not too hard) around its equator, turning the coconut in your hand. It will eventually split into 2 halves. Drain the liquid from the coconuts.
  • To serve: Pour the salt onto a large platter and nestle the coconut halves into the salt so they stand upright. Divide the ceviche among the coconut halves; garnish with drizzles of lime juice, olive oil and cilantro.

Nutrition Facts : Calories 959.2, Fat 81.2, SaturatedFat 70.9, Cholesterol 129.6, Sodium 205.4, Carbohydrate 43.9, Fiber 20.6, Sugar 17.9, Protein 26.8

THAI COCONUT CEVICHE



Thai Coconut Ceviche image

I created this recipe as a cold condiment to serve with my Pad Thai. Wow! I even impressed myself, not to mention my guests.

Provided by krista schluderman

Categories     Coconut

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs raw shrimp, peeled and cleaned
1 whole sweet white onion
2 fresh jalapenos or 2 serranos
1 bunch cilantro
1 (6 ounce) can coconut milk
2 inches fresh ginger, peeled
1/2 teaspoon salt
6 limes, juice of

Steps:

  • Prep shrimp into bite-sized pieces.
  • Cut ginger into 1/4" slices and run through food processor.
  • Chop finely the peppers.
  • Chop medium-fine the onion and cilantro.
  • Mix all ingredients and let sit for 24 hours.

Nutrition Facts : Calories 184.3, Fat 7.7, SaturatedFat 5.5, Cholesterol 191, Sodium 1059.5, Carbohydrate 8.1, Fiber 0.8, Sugar 1.8, Protein 21.7

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