Ceviche is one of the most popular and common recipes in Central America, especially within the coastal regions. It is also a traditional Honduran dish.
Usually, Ceviche recipes and ingredients can vary by season and location but typically include one or more raw seafood items like shrimp, fish, conch, and/or lobster. The seafood is finely sliced into small pieces, as well as onion, tomato, and also cilantro. Traditionally the mixture is marinated in lemon or lime juice, which “cooks” the proteins of the fish and also kills all bacteria. When is done Ceviche is usually served with either fresh tortillas, tortilla chips, or soda crackers.
Time: 15 minutes
Yield: 4 servings
- 1 fresh coconut
- 1 14-oz can coconut milk
- ½ cup freshly squeezed lime juice
- 3 tbsp nuoc mam (Vietnamese fish sauce)
- 2 tbsp minced fresh ginger
- 1 jalapeno pepper, stem removed (do not remove seeds)
- 1 tbsp sugar
- 1 ½ lb tuna steak, cut into ¼ -inch dice
- 3 tbsp finely chopped cilantro
- 2 tbsp finely sliced scallions
- 1 tbsp finely chopped chives
- Leaves from 1 bunch watercress
- ½ cup seeded and finely diced red bell pepper
First, you need to place the coconut in the palm of your hand. Then with the back of a cleaver or a heavy knife, you should whack the coconut along its middle, rotating it in your hand till it splits in two.
(As it starts to crack, it will leak; you must to work over a large bowl if you want to save the liquid.)
After that rinse the halves and you should use a table knife to pry the coconut meat away from the outer shell.
Then using a vegetable peeler, create thin strips of coconut meat till you have about 2 ¼ cups. Then set the strips aside. (you can save the remaining coconut meat for some another use.)
After that place the coconut milk, lime juice, nuoc mam, ginger, jalapeno, and sugar in the blender and blend well till very smooth.
When is done and ready to serve, you can toss the tuna within the sauce. Toss once more with the coconut strips, cilantro, scallions, and chives.
Before serving place in small serving bowls and then garnish with watercress and red bell pepper.