I had a very cool “food moment” that I put on my insta story a couple weeks ago. Just happened to be in Grand Cayman for my January “sunshine fix” (which didn’t really happen. We saw the sun for maybe a day and an hour. Total. In ten days. Sunscreen virtually untouched.)
Sorry…I digress. And I don’t mean to whine. It was an amazing vacation! ANYWAY…we happened to be there when the Cayman Cookout was happening. I didn’t know about this grand annual event. I do now. Let’s just say I will probably have to go back next January. And possibly every January from now until the end of time.
Anyway, I have just one word for you: CEVICHE. We had oodles of ceviche. For ten glorious days, I basked (not in the sunshine) but in ceviche. Probably ate my weight in the stuff.
Let’s just say, there are A LOT of different ways to prepare ceviche. And A LOT of different ingredients you can use: shrimp, lobster, mahi, wahoo, conch, tomatoes, cucumber, avocado, mango, papaya, pineapple, plantain chips, jalapeño, serrano, lemon, lime, orange…the list goes on and on and on.
But here’s the one that stumped me: COCONUT! Not flakes sprinkled on top. Coconut milk! Say what? A creamy ceviche? OH YEAH.
Coconut Lime Ceviche! All the flavors of the classic, bathed in creamy, coconutty goodness. I licked the plate. And possibly shed a tear or two. It was that good. (If you’re reading this and happen to be in Grand Cayman, run right now to The Wharf restaurant. Sit on the deck and order several plates of ceviche. #diedandgonetoheaven!)
Of course, I had to try to re-create it when we got home. To the land of snow and ice and mud. And sunshine. Go figure.
Coconut Lime Ceviche. Sunshine in a bowl.
- 1 lb. lobster, shrimp, crab, mahi mahi or another favorite shellfish or white fish (We used langostino lobsters)
- 1/2 hothouse cucumber (about 1 cup chopped)
- 1 cup cherry tomatoes
- 1 mango
- 1 jalapeno
- 1 bunch green onions
- Juice and zest of one lime
- 1/2 cup coconut milk
- 1/2 cup cilantro
- Salt and pepper to taste
- Avocado to garnish
- Place lobster (or other shellfish/fish) in large bowl.
- Chop cucumber, tomatoes, mango, jalapeno and green onions into bite-sized pieces. Add to bowl.
- Add coconut milk, lime juice and cilantro and toss together.
- Salt and pepper to taste.
- Chill until serving.
- Garnish with avocado slices and serve with tortilla chips or plantain chips.
*This would make a yummy salad over greens. Top with crushed tortilla chips and drizzle with a cilantro-lime dressing.