Ceviche 3 ways
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb. of fresh white fish (Tilapia, dosage Basa)
  • 2-3 juiced lemons or lime
  • half a red bell pepper
  • half a yellow or orange bell pepper
  • half a small onion (red or yellow)
  • ¼ cup chopped Cilantro
  • Version 2
  • 1 can of coconut milk.
  • Version 3
  • 1 freshly grated coconut
  1. Make sure the fish is as fresh as you can get. It really makes a difference.
  2. Juice citrus( I prefer lime)
  3. Chop fish into small bite size pieces
  4. In a bowl add fish and juice
  5. Cover with plastic wrap or put in a zip lock bag, healing
  6. Chill in fridge for at least and hour or more. The longer the better.
  7. Chop onion and peppers into small pieces, set aside
  8. Chop up cilantro and set aside
  9. When fish is done combine with veggies, cilantro in serving bowl
  10. Serve immediately
  11. *Version 2
  12. When fish is done rinse in a colander and put in serving bowl
  13. Add veggies and cilantro
  14. Add coconut milk, stir and serve.
  15. *Version 3
  16. When fish is done rinse in a colander and put in serving bowl
  17. Add veggies and cilantro
  18. Grate coconut and use a piece of cheesecloth to squeeze out the milk
  19. Add coconut milk to fish and veggies
  20. Serve immediately
The measurements are approximate. Make sure there is enough liquid(juice) to cook the fish. I like to use a zip lock bag so the juice gets everywhere, and put it on a flat surface in the fridge. Halfway through the marinating process turn the bag over or if using a bowl, stir it at least once. Also when we were in Fiji the chef told us that when they don't have citrus they use white wine vinegar. We haven't tried it but if your going to, rinse the fish off after and use coconut milk.


Coconut Ceviche

Spring is here, although it took a while, we are seeing the signs everywhere.  People are out and about.  Eating on the sidewalks, lounging in parks, riding bikes and doing anything they can to be out in the world.  We here at Houseofzeta.com have been prepping in our own way. We have made a few batches of beer over winter,  collected some recipes to try out and put the up the BBQ.  We made our annual trek to D.C. for the Blossom festival, planted new flowers, signed up for the bike share and put away our winter clothes.  It is time to start fresh and get ready for summer!!!  Here is a quick easy recipe, that we have made many times and is a staple at our rooftop bbq’s, but now with a South Island twist that we learned when we were in Auckland and Fiji.  So enjoy and make it all summer!  Your guest will love it and never get tired of it!