For this recipe is is important to use sushi-grade fish since it is to be eaten raw. I can usually find this in an Asian market, not in the regular grocery store in the United States. There have to be 100 ways to make ceviche and many people prefer to use shrimp in place of the fish. If you choose to substitute cooked shrimp, I won’t tell.
- 2 1/4 pounds sushi-quality white fish, such as sole or sea bass
- 1 handful of ice cubes
- 1 tablespoon sesame seeds, more for garnish
- 1 large red onion, sliced into thin rings
- 1 scallion bulb (white part), sliced into thin rings
- 1/2 cucumber, peeled and cut into 1/4-inch slices
- 1 red banana chile, cut into thin strips
- 1 mango, peeled and cut into 1/3-inch cubes
- 1 chile pepper, seeded and minced
- 1/2-inch fresh gingerroot, grated
- zest and juice of 2 lemons, divided
- 1/4 cup vegetable oil
- juice of 6 limes
- 1 2/3 cup unsweetened coconut milk
- freshly ground black pepper
- 1 bunch cilantro, coarsely chopped
- Cut the fish into 1/3-inch cubes and place in a bowl with the ice cubes. Meanwhile toast the sesame seeds in a dry skillet over low heat. Remove fish from bowl of ice, pat dry, and place into a clean bowl.
- Add 1 tablespoon toasted sesame seeds, the onions, cucumber, chiles, mango, and fresh grated ginger. Add the lemon zest and toss with oil.
- Add the lemon juice, lime juice, and coconut milk. Season with salt and pepper, then stir well to combine. Transfer to individual serving bowls or a serving dish; garnish with sesame seeds and cilantro.