Coconut Lemongrass Ginger Ceviche

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4 from 2 reviews


  • 1 can of full fat coconut milk
  • 4 lime leaves, rolled between fingers to release fragrance
  • 1 lemongrass stalk, pounded to release fragrance
  • zest of 1 lime
  • pinch of salt
  • 2 pounds halibut or mahi mahi, cubed into 1/2 inch cubes
  • 1/2 red bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 large jalapeño, minced (remove seeds for less spice)
  • 1/2 cup lime juice
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove, minced
  • 1/4 red onion, thinly sliced
  • cilantro, chopped for garnish
  • mint, chopped for garnish
  • pinch of red pepper flakes


  1. Place coconut milk, lime leaves, lemongrass, lime zest and salt in a saucepan and bring to boil, reduce and let cook for 10 minutes to reduce coconut milk mixture by half. Remove from heat, strain through a mesh strainer and place in the fridge to cool completely.
  2. Once cooled, toss halibut in a hefty pinch of salt then place fish, bell peppers, and jalapeño in a bowl with lime juice and toss to marinate and cook the fish. Add ginger and garlic and toss once more.
  3. To serve, add fish to a bowl, pour coconut milk mixture on top. Top with sliced red onion, cilantro, mint and red pepper flakes. Serve immediately!