Honduran Coconut Seafood Ceviche
Fresh citrus-cured Honduran seafood ceviche in creamy coconut, with chilli, coriander, and crunchy sides.
Ingredients
- 300 g raw king prawns, peeled and diced
- 200 g fresh white fish, sea bass or snapper, diced
- 150 g fresh conch, or extra prawns if unavailable
- 200 ml fresh lime juice
- 100 ml coconut milk
- 2 ripe tomatoes, finely diced
- 1 small red onion, finely chopped
- 1 red chilli, deseeded and minced
- 2 tbsp chopped fresh coriander
- salt to taste
Instructions
- Combine seafood with lime juice in a glass bowl. Cover and chill for 30 minutes until opaque.
- Drain off half the lime juice, stir in coconut milk, tomatoes, onion, chilli and coriander.
- Season well and serve with crisp tortillas or plantain chips.
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Nutrition
236
Calories
7G
Fat
5G
Saturates
4G
Sugars
517G
Salt
32G
Protein
12G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
