Ceviche with Basil Coconut Sauce


Ceviche is one of those fish dishes that even those who turn their noses up at “fishy” things can enjoy. I’m not a fan of fish made any other way except this easy and healthy way!

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Ceviche is a dish of seafood that is cooked simply by soaking in lime and lemon juice overnight. It’s refreshing, citrusy, and requires very little time in the kitchen. Win!

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This particular recipe has a little more spice and is paired with a delicious basil coconut sauce to drizzle over. P.S. you’ll want to pour the sauce over everything!

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  • 2 pounds of fresh tilapia
  • 1 small red onion, sliced
  • juice of 3 lemons
  • juice of 3 limes
  • 1 tsp chili powder
  • 1 1/2 tsp salt
  • pine nuts, for topping

For Basil Coconut Sauce

  • 2 garlic cloves, minced
  • 1 medium green onion
  • zest of 1 lemon
  • 1 tsp grated ginger
  • 1/2 cup coconut milk
  • 1/4 cup water
  • 1 teaspoon soy sauce
  • 1/2 cup fresh basil, chopped
  • 1 tablespoon olive oil
  • 1/4 cup water

Slice the Tilapia up in small 3 inch chunks and place in bowl with all ingredients-mix together and refrigerate overnight, or for at least 5 hours and it’s completely white.

For sauce: Saute the green onion in olive oil for a few minutes. Add garlic, ginger and zest-cook until fragrant. Add remaining ingredients, until completely mixed. Pour sauce into a blender and blend. Return to pan and heat slowly until sauce thickens.

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To get that real purty layered look, place in this order fish -> sauce -> fish -> onions -> pine nuts.


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