Costa Rican Ceviche
From Valerie.- Ingredients:
- 1 lb fresh bass/rockfish/sole or other white fish, cut in 1/2 inch cubes (not frozen)
- 1/4 cup yellow pepper, cubed
- 1/2 cup (at most) red onion, cubed
- 1 large tomato (or 2 medium/small tomatoes), cubed
- 4-5 stalks green onion, chopped
- 1/2 bunch cilantro, chopped
- Large dash salt
- 1/2-1 cup fresh lime juice (3-6 limes, squeezed)
- 1/3-1/2 cup coconut milk
Combine everything except coconut milk in large glass/ceramic (not metal) mixing bowl, making sure that the lime juice covers the fish. Cover and refrigerate for 20 mins (any longer and the fish may get rubbery).
Add coconut milk and refrigerate 10 more mins. Fish will be white, not translucent when done. Serve or refrigerate until ready to eat. This is best served immediately, but can be kept in the refrigerator for a couple of days.