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.
Ingredients
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1 lb fresh white fish (snapper or tilapia), diced
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Juice of 4 limes
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1/2 cup full-fat coconut milk
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1/2 cup red bell pepper, diced
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1/2 cup yellow bell pepper, diced
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1/4 cup red onion, finely chopped
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1 small jalapeño or chili, finely minced (optional)
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1/4 cup chopped cilantro
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Salt, to taste
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Tortilla chips or plantain chips, for serving
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Lime wedges, for garnish
Instructions
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In a glass bowl, combine diced fish with lime juice. Cover and refrigerate for 30–40 minutes until the fish turns opaque.
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Drain most of the lime juice, leaving a bit for freshness.
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Add coconut milk, red and yellow bell peppers, red onion, cilantro, and minced chili (if using).
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Season with salt to taste and stir gently to combine.
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Chill for an additional 10 minutes before serving.
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Serve on tortilla chips or in a bowl with chips on the side. Garnish with lime wedges.
Notes
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Use only super fresh fish for best flavor and safety.
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Coconut milk adds a smooth, tropical twist—don’t skip it!
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You can substitute with shrimp or a mix of seafood.
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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
