I found it, the summer 2015 must-have-in-my-fridge food. Ceviche. Peruvian, ceviche de lenguado, with a splash of coconut milk, to be exact. Having a bowl of chilled, citrusy seafood waiting for you after a few hours in the sun is.. a dream. And being that ceviche is on the simpler side of dishes to make, it’s a dream that can be realized quite easily.
While hunting for recipes, I had a particular ceviche in mind from a teeny, tiny Peruvian restaurant I went to while visiting my friend, Kristin, in Ft. Myers, Florida. Shockingly, the only ceviche de lenguado recipes I could find were in Spanish and didn’t include coconut milk. But I finally stumbled upon this ceviche recipe that helped me to the finish line.
Ceviche de Lenguado
By July 12, 2015Published:
- Yield: 2 Servings
I found it, the summer 2015 must-have-in-my-fridge food. Ceviche. Peruvian, ceviche de lenguado, with a splash of coconut …
- 8 ounces tilapia or red snapper sliced into squares
- 4 ounces squid mix of sliced tubes and tentacles
- 1/2 red onion thinly sliced
- 5 limes juiced
- 2 garlic cloves crushed
- 1 teaspoon garlic salt
- 1/8 teaspoon white pepper
- 1/2 cup coconut milk
- Place sliced red onions in a small colander and rinse in hot water for 5 minutes.
- In a large bowl, mix seafood, red onion, jalapeño, garlic, cilantro, salt, and white pepper.
- Stir in lime juice and coconut milk.
- Cover bowl and refrigerate for 2-3 hours or until seafood is white and firm.
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