Go Back
Sophie

Kingfish Ceviche with Spicy Ume and Coconut: A Flavorful Delight!

A refreshing and flavorful Kingfish Ceviche with a spicy twist from umeboshi and creamy coconut milk.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Appetizer
Cuisine: Latin American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Fold in the diced avocado carefully to avoid mashing it.
  4. Serve immediately with tortilla chips for dipping.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 50mgSodium: 300mgFiber: 3gSugar: 2g

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.

Tried this recipe?

Let us know how it was!