Since Selena’s, our local “authentic” Mexican restaurant doesn’t serve ceviche, I decided to make it myself. Oh man, it turned out great!
This coconut & red snapper ceviche is “cooked” by marinating the red snapper in lime juice. It never sees the oven or real heat. The citric acid in the lime juice causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without needing heat.
The sauce is a mixture of habanero and serrano chili peppers, garlic, and coconut milk, blended smooth in the blender. Then it is mixed with the marinated snapper, red and yellow bell peppers, chopped cilantro, and a handful of scallions.
This recipe is from the Rosa’s New Mexican Table: Friendly Recipes for Festive Meals cookbook that I picked up last week. It’s full of great looking recipes. I look forward to trying them all.