Bar Ceviche with Coconut Milk

Ingredients:

• 1 lb. bar fillet, cut into small pieces
• 1 cup fresh lime juice
• 1 cup coconut milk
• 1 red onion, diced
• 1 red bell pepper, diced
• 2 jalapeño peppers, seeded and diced
• 1 bunch fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Place the bar fillet pieces in a glass bowl. Pour the lime juice over the fish and mix well. Cover and place in fridge for about 2 hours or until fish is white and opaque.
2. Drain the lime juice from the bowl and discard. Add the coconut milk, onion, red pepper, and jalapeño peppers. Stir gently until everything is evenly distributed. Salt and pepper to taste.
3. Add the chopped cilantro and mix well. Let everything sit in the fridge for at least 30 minutes to infuse flavors. Serve chilled.

Verdict:

This bar ceviche with coconut milk is a refreshing and exotic dish that is easy to prepare. The creamy coconut milk and zesty lime juice create a perfect balance of flavors that go well with the tender and flaky bar fillet. The addition of red onion, red bell pepper, jalapeño peppers, and cilantro provide a delightful pop of colors and vibrant taste. This ceviche is perfect for serving as an appetizer or light main course.

Serving Suggestions:

• Serve with tortilla chips or fresh veggies like cucumber, jicama, and radish.
• You can also add a scoop of cooked white rice to make it a more filling dish.
• Garnish with extra cilantro, lime wedges, and sliced avocado for an extra touch of freshness.