Coconut Curry Ceviche
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tropical ceviche with white fish marinated in lime and coconut-curry sauce, served with taro chips and fresh coconut. Bright, creamy, and exotic, it's an elegant starter for entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 pound local white fish (see notes)
- 1 red chili (minced)
- 1 red bell peppers (minced)
- 1/2 red onion (minced)
- 1 mango (minced)
- 1 tablespoon cilantro (finely chopped)
- 1/2 cup fresh lime juice (from about 4 limes)
- 1 tablespoon full-fat coconut milk (more to taste)
- 1/4 teaspoon Thai style green curry paste (more to taste)
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sea salt (more to taste)
- 1/4 teaspoon black pepper (more to taste)
- 1 bag Tarro Chips
- Optional: 1 whole coconut (halved, for serving)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 55m
- Sodium
- 190mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 786mg
- Calcium
- 59mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 55M
- SODIUM
- 190MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.