Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

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
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 1 people have saved this recipe

Print   Add to Printer163 Times Printed

Prep Time: 10-15 minutes | Cook Time: | Ready In: Refrigerate 1-2 hours
Ingredients: Print   Add to cart
US Metric

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

Order DD's Table Talk Cookbooks - Didi is one of the primary contributors to this site, if you love the recipes, you will love her cookbooks which is where many of the recipes come from.  She has worked as some of the top restaurant and caterers in Hawaii.




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.