• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 2
    OK

    Monkfish Ceviche

    Fresh fish is tossed with the tropical flavors of coconut, cilantro, and lime, and topped with crunchy strands of fresh toasted coconut and spicy jalapeño.

     

    Ronaldo Linares is the CEO of Ronaldo’s Cocina, a cooking web site, and executive chef of Martino’s Cuban Restaurant in Sommerville, New Jersey. He’s been featured on BBC America’s Chef Race: US vs. UK, the Food Network’s Chopped, and was a featured chef at Food Network’s Wine and Food Festival.

     

     

     


    Ingredients
    1
    filet of monkfish, sliced
    2
    tablespoons
    fresh shredded coconut
    3
    limes, juiced
    1
    tablespoon
    lime zest
    1
    tablespoon
    fresh zested ginger
    1
    cup
    minced fresh cilantro
    1
    teaspoon
    soy sauce
    1
    teaspoon
    fennel seed
    1/2
    cup
    coconut milk
    1/2
    medium Spanish onion, diced
    1
    teaspoon
    curry powder
    1
    fire roasted jalapeño, diced
    1
    tablespoon
    diced red pepper
    *
    salt and black pepper, to taste
    Directions
    In a large mixing bowl, combine all ingredients.
    Mix well, tightly seal the bowl, and refrigerate for 40 minutes before eating. Before plating, mix once more.

    The base number of servings for this recipe is 2
    OK

    Write a Review