This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!
In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!
Scenes from the trip:
Where We Stayed:
We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers!
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.
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This Tropical Easy Shrimp Ceviche recipe is the perfect light appetizer or meal that is easy to make and requires no cooking! Everyone loves the flavors in this homemade ceviche! It’s gluten-free, paleo, and Whole30 friendly! Plus it’s made in 1 bowl in under 15 minutes!
Easy Shrimp Ceviche Recipe
Last month I taught a cooking class here in Boston and this Tropical Shrimp Ceviche was a major hit. Generally speaking, ceviche uses raw seafood, but in this ceviche I used precooked shrimp. Not everyone at your dinner party may be up for raw, so I make it this way to accommodate all my guests. It is absolutely the perfect no cook appetizer to make when entertaining! It also is put together in under 15 minutes and in one bowl! Trust me, you’re going to love this!
I love the citrus in this dish! When I am feeling under the weather one of my go to routines is to bust out my simple hand juicer and have some fresh squeezed OJ. I supplement with vitamin C daily, but there’s just something about fresh squeezed orange juice that makes me feel all happy and healthy. Alternatively, when I am making a dish for company I go right to oranges for the bright color and perfect citrus flavor.
1. In a large bowl combine diced mango, orange, avocado, red onion, grape tomatoes, lime juice, cilantro, and ground garlic, mix and set aside
2. Remove tails from shrimp
3. Optional: chop shrimp
3. Add shrimp to tropical mixture, mix and taste- adjust flavoring as needed
4. When ready to serve, spoon mixture into mini cups and enjoy!
Double or triple the recipe depending on how many you are serving! For the cooking class, I made 4 times the amount and it served 16 people.
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