After being ceviche obsessed all summer, this recipe is another twist on my Ceviche de Pescado recipe. I replaced the bell peppers with fresh mango, and added coconut milk to give it a silky texture and tropical taste. The result is like a tropical vacation for your taste buds, and is perfect with my plantain chips.

Coconut Mango Ceviche

10.5oz of Super Fresh White Fish (I used halibut)

5 Limes, juiced

2 Jalapeno Peppers

2 Thai hot peppers, sliced* (Jalapeño or Anaheim peppers would work too)

2 tsp Garlic, Minced

1/2 Cup Fresh Mango, Diced

1/4 Red Onion, diced

Chopped Fresh Cilantro for Serving

1 5oz Can Full Fat Coconut Milk

Dice fish and add to a small bowl with garlic and chiles. Season with salt and pepper, and cover with the juice of 4 limes. Refrigerate for 1-3 hours, until "cooked" to desired doneness. In a separate bowl combine mango and onions with the juice of one lime, and mix well. Refrigerate mango and onion mixture until ready to serve. When serving, strain fish (reserving liquid) and combine with mango onion mixture and coconut milk. Taste mixture and add as much reserved liquid as desired to the ceviche. Add in fresh cilantro and serve with plantain chips for dipping.