Servings: 4 | Prep time: 10 mins | Cook time: 35 mins
Nutritional information: (average serve)
- Calories: 144
- Protein: 22g
- Carbs: 8g
- Fat total: 3g
Ingredients:
600-700g white fleshed, fresh sushi-grade fish, cut into 1/2- to 1-inch cubes (eg. Pink Snapper, Red Snapper, Barramundi)
¾ cup fresh lime juice (from about 8 limes)
½ cup chopped red onion plus 1 cup thinly sliced, divided
¼ cup coconut milk
¼ cup tangerine juice or orange juice
3 cloves garlic, peeled
1 (1 inch) piece fresh ginger, peeled
1 serrano pepper or other hot pepper, such as Fresno, jalapeño or habanero
1 teaspoon ají amarillo paste (optional; see Tip)
½ cup chopped cucumber (optional)
1 teaspoon salt
½ teaspoon ground pepper, or to taste
¼ cup chopped fresh cilantro leaves
¼ cup fresh mint leaves
Method
Step 1
Combine 2 or 3 fish cubes, lime juice, chopped onion, coconut milk, tangerine (or orange) juice, garlic, ginger, serrano (or other hot pepper) and ají paste (if using) in a blender; puree until smooth. Pour into a large nonreactive bowl. Add the remaining fish and toss to coat.
Step 2
Stir in sliced onion, cucumber (if using), salt and pepper. Refrigerate for at least 2 hours or up to 4 hours.
Step 3
Stir in cilantro and mint just before serving.
To make ahead
Refrigerate for up to 4 hours.
Tip
Ají amarillo is a yellow chili pepper from Peru. It lends gentle, fruity heat and a sunny hue to any dish it’s used in. Look for ají amarillo paste in Latin markets or online.