teaspoon Thai style green curry paste, more to taste
teaspoon fish sauce
teaspoon sea salt, more to taste
teaspoon black pepper, more to taste
bag Tarro Chips
Optional: 1 whole coconut, halved, for serving
Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
Add enough coconut milk to the mix to lightly coat all of the ingredients.
Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
Toss to combine. Assemble and serve.
*We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
*Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.