- 1 lb high-quality seafood (ideally sashimi grade) This time, I used 1/2 lb scallops and 1/2 lb shrimp. Halibut is commonly used as well.
- 1 cup lime juice (8 limes juiced)
- 1/2 red onion
- 1/2 large tomato
- 1 big avocado or 2 small ones
- 1/3 tin coconut milk
Make sure the coconut milk is mixed well like the one shown below. If its a natural brand without additives, the cream may separate from the water. You may need to heat it up a little to get it like this. This is important otherwise the texture will be way different.
find a small ramekin like the one shown and pack the ceviche tightly into it. Then turn it upside down on the plate for a cool-looking presentation.
Save a piece of cilantro to put on top to make it look even cooler. Unfortunately the rest of my cilantro froze in the fridge so I couldn't add that final touch. Oh well.