Description
A refreshing and flavorful Kingfish Ceviche with a spicy twist from umeboshi and creamy coconut milk.
Ingredients
Scale
- 2 cups fresh kingfish fillets, diced into small cubes
- 1 cup fresh lime juice (about 8 limes)
- 1/2 cup coconut milk
- 1 tablespoon umeboshi paste
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado, diced
- Tortilla chips, for serving
Instructions
- In a large bowl, combine the diced kingfish and lime juice. Make sure the fish is fully submerged in the juice. Cover and refrigerate for 30 minutes to ‘cook’ the fish in the acidity of the lime juice.
- After 30 minutes, drain off half of the lime juice and add the coconut milk, umeboshi paste, red onion, jalapeño, cilantro, salt, and black pepper. Gently mix until well combined.
- Fold in the diced avocado carefully to avoid mashing it.
- Serve immediately with tortilla chips for dipping.
Notes
- For a milder version, omit the jalapeño or use a small amount of bell pepper instead.
- Add diced mango or pineapple for a sweet twist that complements the ceviche beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (marinating time)
- Category: Appetizer
- Method: No-cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg