Coconut ceviche appetizer spoons

Coconut ceviche appetizer spoons recipe

Appetizer spoons are great for an “apéritif dinatoire” when your guests are only going to eat finger food. But appetizer spoons are also perfect as an elaborated amuse-bouche to be served before a nice meal. We’re in the middle of holiday season, it’s a perfect time to share with you this delicious coconut ceviche recipe. Believe me, it would make a great appetizer for your Christmas or New year’s eve dinner.

Ceviche is a Peruvian dish in which citrus marinade contributes to “cook” the fish. That’s why the indicated marinating time can vary depending on your tastes. If you like eating raw fish, then you won’t let it marinate for long. On the contrary, if raw fish doesn’t appeal you at all, you can even prepare it the day before so it marinates overnight and gets a harder consistence.

Note : When eating raw fish, marinated or not, you should always freeze it before preparing it so you make sure to kill anisakis (a small worm that can be found in some fishes and can get you very sick. It’s either killed by freezing or cooking).

Coconut ceviche appetizer spoons recipe

Preparation time: 10 mn – Marinating time: 15 to 30 minutes

Ingredients (for 10 to 15 spoons)

1/2 lbs (225 g) of white fish fillets (sole, bass, hake, cod etc.)
1 lemon
1 lime
5 tablespoons of thick coconut milk
1 tablespoon of small chive
1 tablespoon of cilantro
1 teaspoon of turmeric
1 teaspoon of grated ginger
1 teaspoon of grated coconut (optional)
Salt

Instructions

1/ Rinse fish fillets and dry them with kitchen paper. Take bones away and dice them (size around 1 square inch).

2/ Rinse and chop small chives and cilantro.

3/ Rinse lime and lemon and grate their zest (optional: you can keep some for decoration, you’ll grate the rest over the coconut ceviche appetizer spoons before serving them).

4/ In a soup plate, combine fish, lemon and lime zest, small chives, cilantro and a pinch of salt.

5/ Squeeze lime and lemon and add juice to the fish mixture. Cover and refrigerate at least 15 minutes (depending on how raw you want to serve it).

6/ Combine in a bowl coconut milk and turmeric.

7/ Fill appetizer spoons with ceviche (leaving lemon juice in the marinating plate) and coconut sauce.  Top with grated zests, ginger and coconut (optional).

13 thoughts on “Coconut ceviche appetizer spoons

  1. 12/13/2009 at 10:16 PM

    what a wonderful recipe! all the flavors sound like they work wonderfully together!

    justine

  2. 12/13/2009 at 11:01 PM

    What a great presentation…I love civeche! I have to try this…

  3. 12/14/2009 at 7:32 AM

    What a creative recipe, it looks beautiful! I’m a huge fan of all things coconut.

  4. 12/14/2009 at 10:44 AM

    Oh wow, I can imagine how was it taste like just by runing through the recipe. Such exotic smell and flavour… I’m sure it’s so delicious! yummm….

  5. 12/14/2009 at 12:35 PM

    Hi there, this looks really great! Can’t wait to try this recipe. :-)

  6. 12/14/2009 at 12:47 PM

    Apart from looking adorable, I bet these are delicious! Beautiful!

  7. 12/14/2009 at 2:43 PM

    This dish looks wonderfully delicious and refreshing – the perfect party food!

  8. 12/15/2009 at 11:13 AM

    Love your blog! Great recipes and great pictures too :)

  9. 12/15/2009 at 10:59 PM

    My hats off to you, these are wonderful. I absolutely will add this to my list of recipes I need to try.

  10. 12/16/2009 at 1:19 AM

    It looks delicious. I am a big fan of ceviche and coconut-milk-based dishes. Thanks for the recipe.

  11. 12/17/2009 at 11:23 AM

    Waw,…these canapées look amazing & so beautiful & festive too!

    I am going to try these soon,…Thanks!

  12. 12/17/2009 at 2:31 PM

    oh WAYYYY too cute! I’ll have 10 please!

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