Elimination Day Coconut Ceviche
Inspired by the sun-drenched, high-stakes atmosphere of 'The Gauntlet', this vibrant coconut ceviche is an invigorating burst of tropical flavor, perfect for fueling up before any challenge. The firm white fish, meticulously 'cooked' in bright citrus and tempered with rich coconut milk, offers a delicate balance of sweet, tangy, and creamy notes that will keep you on your culinary toes.
Directions
- 1
In a large non-reactive bowl, combine the cubed fish with the fresh lime juice and orange juice, ensuring the fish is fully submerged in the citrus liquid.
- 2
Cover the bowl and refrigerate for 20-30 minutes, or until the fish turns opaque and firm, indicating it has been 'cooked' by the acid.
- 3
While the fish marinates, finely dice the red onion, mince the jalapeño, chop the cilantro, and dice the mango, preparing all your 'allies' for the final assembly.
- 4
Carefully drain most of the citrus juice from the fish, leaving just about 2-3 tablespoons in the bowl to retain some brightness without overpowering the coconut.
- 5
Pour in the chilled coconut milk, stirring gently to combine it with the 'cooked' fish.
- 6
Add the diced red onion, minced jalapeño, chopped cilantro, diced mango, and extra virgin olive oil to the bowl.
- 7
Season with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and chili flakes if using, stirring to evenly distribute the flavors.
- 8
Taste and adjust seasoning as needed, adding a touch more salt or citrus to balance the creamy texture.
- 9
Transfer the ceviche to a serving bowl and serve immediately with tortilla chips or plantain chips, representing the ultimate 'prize' for your efforts.