Coconut “Ceviche”
Ingredients:
2 pounds of fresh fish
4 lemons
4 limes
1/2 lilac onion
1 red pepper
1 orange pepper
1 yellow pepper
1 green pepper
Fresh cilantro
Salt and pepper as desired
1 can of TRES MONJITAS MILK COCONUT
7.5 oz of TRES MONJITAS COCONUT CREAM
Plantain Strips
Procedure
- 1Cut the 2 pounds of fresh fish in pieces and squeeze 1 1/2 cup of lime juice
- 2Place the fish in a glass container with the lime juice; add pepper as desired and marinate for 24 hours in the refrigerator
- 3Chop the onion, peppers and fresh cilantro; put them in the glass mixing bowl and mix all ingredients
- 4Add Tres Monjitas Coconut Milk and Coconut Cream
- 5Mix everything and let it rest for 20 minutes in the refrigerator
- 6Add salt and pepper as desired
- 7Serve it in glass cups with plantain strips
