Recipe from Le Barthelemy Hotel & Spa, Saint Barthelemy, Caribbean
Ingredients
1 kg | White fish fillet, choose thick ones, cut into 1cm cubes. Use up to 2kg (Main) |
150 ml | Lime juice |
1 | Lime, zest only |
200 g | Tomatoes, peeled and diced 5cm |
200 g | Fennel, diced 5cm |
100 g | Red onions, finely chopped |
50 g | Coriander leaves, chopped |
100 g | Coconut milk |
10 g | Coriander |
30 g | Salted peanut |
1 sprinkle | Espelette pepper, or substitute with smoked paprika |
Directions
- In an ice-cold bowl, marinate the fish in lime juice and zest for 2 minutes.
- Add the tomato, fennel, onion and coriander and lightly toss.
- Stir in the coconut milk and season with salt and espelette pepper. (See note below)
- Transfer to the fridge to chill, it should be served very cold.
- Present the ceviche in halved coconuts garnished with peanuts and coriander.
Find espelette pepper atsabato.co.nz