Bright, creamy, and infused with island charm, this Tropical Style Coconut Milk Ceviche is a refreshing twist on the traditional Latin American dish. Featuring tender white fish cured in fresh lime juice and enveloped in velvety coconut milk, it’s paired with colorful bell peppers, red onion, and cilantro for a vibrant and flavorful appetizer. Light, zesty, and subtly sweet, this ceviche is ideal for summer gatherings, beachside snacking, or elegant entertaining.

Why You’ll Love This Recipe

A tropical spin on classic ceviche with creamy coconut and citrus tang
No cooking required—just fresh, wholesome ingredients
Naturally gluten-free and dairy-free
Quick and easy to prepare, with minimal prep and chill time
Bursting with bold, colorful vegetables and herbs
Perfect for warm weather or as a light and healthy starter
Refreshing, light, and full of flavor balance
Customizable spice level with optional chili or jalapeño
Great with chips, tostadas, or even served in avocado halves
Elegant enough for entertaining, yet simple enough for everyday

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh white fish (snapper or tilapia), diced
Lime juice (freshly squeezed)
Full-fat coconut milk
Red bell pepper, diced
Yellow bell pepper, diced
Red onion, finely chopped
Jalapeño or chili, finely minced (optional)
Fresh cilantro, chopped
Salt
Tortilla chips or plantain chips, for serving
Lime wedges, for garnish

Directions

Place the diced fish in a glass bowl and cover with lime juice.
Cover and refrigerate for 30–40 minutes, until the fish turns opaque, indicating it is fully “cooked” by the acid.
Drain most of the lime juice, leaving just a little for freshness and flavor.
Add coconut milk, red and yellow bell peppers, red onion, cilantro, and minced chili (if using).
Season with salt to taste, and stir gently to combine.
Chill the ceviche for an additional 10 minutes to allow flavors to meld.
Serve spooned onto tortilla or plantain chips, or in a chilled bowl with chips on the side. Garnish with lime wedges if desired.

Servings and timing

Prep Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: Approximately 210 kcal per serving

Variations

Mango or Pineapple Twist: Add small diced tropical fruit for extra sweetness.
Avocado Addition: Stir in cubed avocado just before serving for creaminess.
Seafood Blend: Mix in shrimp, scallops, or squid for a mixed seafood version.
Herb Infusion: Try mint or basil instead of cilantro for a different fresh note.
Citrus Mix: Combine lime juice with a bit of orange or grapefruit for depth.
Cucumber Crunch: Add diced cucumber for extra texture and coolness.
Vegan Version: Use hearts of palm or diced mushrooms instead of fish.
Spicier Option: Use habanero instead of jalapeño for extra heat.
Serve in Cups: Present in small glasses or shot cups for party-friendly appetizers.
Tropical Garnish: Top with toasted coconut flakes for added island flair.

storage/reheating

Storage:
Store the ceviche in an airtight container in the refrigerator for up to 24 hours. For best flavor and texture, consume within the same day it’s made.

Reheating:
This dish is meant to be served chilled and should not be reheated. Keep it refrigerated until serving time.

FAQs

What kind of fish is best for this ceviche?

Firm, fresh white fish such as snapper, tilapia, or sea bass works best due to their mild flavor and firm texture.

Is it safe to eat raw fish in ceviche?

Yes, the lime juice “cooks” the fish by denaturing the proteins, making it safe to eat when fresh, high-quality fish is used.

Can I use frozen fish?

Yes, as long as it has been fully thawed and is of high quality. Be sure to pat it dry before marinating.

How long does the fish need to marinate?

Typically 30–40 minutes is enough for the fish to turn opaque and be fully “cooked” by the lime juice.

Can I make it in advance?

You can prepare it a few hours ahead, but it’s best served within the same day to maintain freshness and texture.

What can I serve this with?

Serve with tortilla chips, plantain chips, tostadas, or lettuce cups for a light, crunchy base.

Is this dish spicy?

It can be if you include jalapeño or chili. The heat level is easy to adjust or omit entirely.

Can I use canned coconut milk?

Yes, use full-fat canned coconut milk for the creamiest texture and richest flavor.

Can I add other vegetables?

Yes, corn, cucumber, cherry tomatoes, or even radish make great additions for extra color and crunch.

Is this dish keto or low-carb?

Yes, the ceviche itself is low in carbs. Skip the chips or use cucumber slices for a keto-friendly version.

Conclusion

Tropical Style Coconut Milk Ceviche offers a refreshing, creamy, and citrusy take on the classic ceviche, bringing together the vibrant flavors of the islands in one chilled, satisfying dish. Ideal for hot days, festive occasions, or light meals, it combines fresh seafood with crisp vegetables and silky coconut milk for a flavor-packed appetizer. Whether enjoyed poolside or as part of a dinner spread, this ceviche delivers tropical flair in every bite.

Tropical Style Coconut Milk Ceviche

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Author: Mari
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Bright, creamy, and irresistibly fresh—this tropical-style coconut milk ceviche combines diced white fish marinated in lime juice with rich coconut milk, bell peppers, onion, and cilantro. Perfectly dairy-free, gluten-free, and packed with island flavor, it’s a light, zesty seafood appetizer that’s ideal for summer entertaining or beachside snacking.

Instructions

In a glass bowl, combine diced fish with lime juice. Cover and refrigerate for 30–40 minutes until the fish turns opaque.
Drain most of the lime juice, leaving a bit for freshness.
Add coconut milk, red and yellow bell peppers, red onion, cilantro, and minced chili (if using).
Season with salt to taste and stir gently to combine.
Chill for an additional 10 minutes before serving.
Serve on tortilla chips or in a bowl with chips on the side. Garnish with lime wedges.

Notes

Use only super fresh fish for best flavor and safety.
Coconut milk adds a smooth, tropical twist—don’t skip it!
You can substitute with shrimp or a mix of seafood.
Perfect served as an appetizer, beach snack, or light lunch.

Prep Time: 15 minutes
Marinate Time: 30 minutes
Category: Appetizer / Light Meal
Method: No-Cook / Marinated
Cuisine: Tropical / Latin-Inspired