Appetizer spoons are great for an « apéritif dinatoire » when your guests are only going to eat finger food. But they’re 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.

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