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