Ceviche with Coconut and Mango

A perfect appetizer for the hot summer days!  It’s chilled, super flavorful and the best part… you can make it ahead of time.  Sure you can make a simple citrus ceviche, but why not add some exotic flavors like coconut and mango!! 🙂  I promise this is the best summer appetizer you’ll serve this season.

Adapted recipe from http://saltandwind.com/


  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb large scallops, thinly sliced
  • 3/4 cup freshly squeezed lime juice
  • 1/4 cup freshly-squeezed orange juice
  • 1 medium serrano or Thai chile thinly sliced
  • 1/2 medium red onion sliced paper thin
  • 1 cup lite or regular coconut milk
  • 1/2 cup packed finely chopped fresh cilantro leaves
  • 1 teaspoon kosher salt
  • 1 medium ripe mango peeled, pitted, and cut into small dice


  • Combine shrimp, scallops, lime juice, orange juice, chili, and onion a nonreactive bowl and toss until well coated (make sure the fish is all covered by the liquid).
  • Cover and refrigerate for at least 1 1/2 hours, upto overnight, until flesh is opaque colored.
  • Place a strainer over a bowl and strain the seafood, onion, and chili, reserving the brine.
  • Return fish to the nonreactive bowl along with 1/4 cup of the brine; discard remaining brine.
  • Add coconut milk, cilantro, and salt and marinate another 2 hours (until well flavored).
  • Stir in mango.
  • Season with additional salt, as needed.  Serve chilled.

It is very important to keep the fish super cold the whole time you work through this recipe.

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