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Tahitian Ceviche

An island version of a popular appetizer using fresh fish. This Tahitian Ceviche recipe is made using flavorful coconut milk.


Posted By: Deirdre K Todd
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Prep Time: 10-15 minutes | Cook Time: | Ready In: Refrigerate 1-2 hours
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2 lb. white fish boneless filet, 1-inch cubes

1 c. fresh lime juice

1 medium onion, thinly sliced

½ tsp. salt, as desired

1 c. coconut milk

4 stalks green onion, chopped

1 large tomato, chopped

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how to serve:

In a mixing bowl; toss fish cubes with lime juice and onion. Refrigerate 1-2 hours; until fish is firm and opaque. Drain fish; discard liquid. Return fish to mixing bowl; toss with salt, coconut milk, green onion and tomatoes. Serves 6-8.

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