Coconut Lime Snapper Ceviche Recipe

椰子酸橙鲷鱼酸橘汁腌鱼食谱

4.8

这道椰青柠鲷鱼酸橘汁腌鱼是一道清爽的热带菜肴，突出了用青柠汁和椰奶腌制的新鲜鲷鱼的细腻风味。这道菜搭配清爽的蔬菜和少许辣椒，是温暖日子的完美开胃菜或便餐。简单而优雅，将太平洋岛屿的风味带到您的餐桌上。

Ingredients:

  • 500 克新鲜鲷鱼片，去皮去骨
  • ½ 杯鲜榨青柠汁
  • 1 杯椰奶
  • 1 小黄瓜，切丁
  • 2 个中号番茄，切丁
  • 1 个小红洋葱，切成小块
  • 1 小颗红辣椒，切成薄片（可选）
  • 2 汤匙新鲜香菜，切碎，另加一些用于装饰
  • 盐，调味
  • 青柠角，供食用

Instructions:

  1. Prepare the Snapper
    1 Prepare the Snapper

    Dice the snapper fillet into bite-sized pieces and place them in a shallow bowl. Pour the lime juice over the fish, ensuring it is fully submerged. Cover and refrigerate for 20 minutes, stirring halfway, until the fish turns opaque.

  2. Combine the Ingredients
    2 Combine the Ingredients

    Drain the excess lime juice from the snapper and transfer it to a large mixing bowl. Add the coconut cream, diced cucumber, tomato, onion, red chilli, and coriander. Season with salt and gently toss to combine.

  3. Chill and Serve
    3 Chill and Serve

    Refrigerate the ceviche for an additional 10 minutes to allow the flavours to meld. Serve in individual bowls or on a platter, garnished with extra coriander and lime wedges.

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