In The Kitchen: Caribbean Coconut Ceviche

Caribbean Coconut Ceviche



12 oz    Tilapia or Snapper

½ lb     medium shrimp peeled and de-veined

1 tsp     ground ginger

1 tbs     minced garlic

¼ cup   fresh lime juice

¼ cup   fresh lemon juice

¼ cup   fresh cilantro

¼ cup   diced red onion

¼ cup   diced red bell pepper

¼ tsp    diced habenero pepper

¼ tsp    allspice

1 cup    Coconut milk

Zest of one orange

1tsp      Kosher salt

Cut fish filets into ½ inch cubes.  Toss fish and shrimp in the lemon and lime juices.  Add garlic and ginger.  Lightly stir mixture to make sure all fish is covered by the citrus juice.  Cover and place in your fridge for 5-6 hours.  Drain excess liquid.  Add remaining ingredients and toss.  Serve with fresh avocado and tortilla chips.