How to Make Hamachi Coconut Ceviche

In Dine, Puerto Vallarta, Stay by Suzanne KochLeave a Comment

You may not be poolside in Mexico but with this refreshing recipe from Marriott Puerto Vallarta Resort & Spa, you can come pretty close.

Hamachi Coconut Ceviche

Ingredients

  • 5.6 oz        Yellow tail hamachi
  • 4 oz           Banana chips
  • 2 oz           Coconut milk
  • 1 oz           Sliced hearts of palm
  • 1/2 oz        Bitter lime Juice 
  • 1/2 oz        Red onion
  • 1/3 oz        Sliced toasted almonds
  • 1/4 pc        Sliced fresh coconut 
  • 4 grams     Chopped garlic
  • 2 grams     Serrano
  • 1 g             Sliced scallions
  •  Salt and pepper to taste

Directions

  1. Dice fish into small cubes and marinate with salt, pepper, garlic, lime juice, coconut pulp and coconut milk, then let rest.
  2. Cut serrano pepper in half then thinly slice into half moons without seeds and julienne the scallions and red onion.
  3. To serve, put sliced hearts of palm on top of the marinated fish, along with the onion, scallions and serrano
  4. Before serving, add slices of banana chips and decorate the plate with squid ink and edible flowers.

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