Spicy Sweet Tropical Ceviche
2 lb yellowtail or any other firm fish, skinned, cut in bite size pieces
1/2 cup lite coconut milk
1/2 cup yellow mangos, skinned and diced (Ataulfos are my favorite)
1/2 cup fresh lime juice
1/4 cup orange juice
1/3 cup sweet onion, thinly sliced
2 tablespoons Mae Ploy sweet chili sauce
2 tablespoons jalapeno, finely chopped (or other hot pepper)
2 tablespoons roasted red pepper, coarse diced
1 tablespoon fresh garlic, finely minced
1 tablespoon fresh ginger, finely minced
Salt to taste
Once all ingredients are prepped, gently combine them all. Let mixture marinate for at least an hour to let the flavors meld.
It can be served right away or even used the following day.
Serves 10 to 15 people as an appetizer