Appetizer: Colombia – Caribe colombiano – Ceviche de wahoo al coco y mango (Caribbean-style wahoo ceviche with coconut milk and mango)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 0 min

Additional 20 min

Total 28 min

Ingredients

- 1 lb (450 g) wahoo fillet, cut into 1/2-inch (1 cm) pieces
- 1/2 cup (120 ml) freshly squeezed lime juice (about 5–6 limes)
- 1/2 cup (120 ml) unsweetened coconut milk
- 1 ripe mango, peeled and diced
- 1/2 small red onion, thinly sliced
- 2 tbsp (30 ml) chopped fresh cilantro
- 1/2 tsp (3 g) kosher salt, or to taste
- Freshly ground black pepper to taste

Instructions

1. In a glass bowl combine lime juice and coconut milk, then add the wahoo pieces ensuring they are submerged; refrigerate and marinate 12–20 minutes, stirring once, until fish is opaque and slightly firm.
2. Drain off about half the marinade if an overly milky texture is undesired, then add thinly sliced red onion, diced mango and chopped cilantro; season with salt and pepper and toss gently.
3. Chill briefly (2–3 minutes) to meld flavors, then taste and adjust seasoning.
4. Serve immediately as small portions on chilled plates or with crisp plantain chips or tostadas if desired.