1 Lb. ocean perch or red snapper fillets, cut into bite-size strips
1/2 Cup red onion, very thinly sliced
Juice of 4 large limes
3 Cloves garlic, minced
1 Tsp. hot pepper sauce
1 1/4 Cups unsweetened coconut milk
Place fish strips and onion slices in glass bowl. Cover with lime juice, stirring to coat well. Cover and refrigerate until fish is “cooked” or opaque through the center, about 3 to 4 hours. Drain off lime juice and discard.
Combine garlic, hot pepper sauce, coconut milk, salt and pepper to taste in separate small bowl; pour over fish. Cover and refrigerate an additional 2 hours for flavors to combine.
Divide into 6 small bowls or wine glasses; sprinkle with cilantro. Serve cold.
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