Chilled Panamanian Coconut Ceviche Cups with Lime, Cilantro and Sweet Pepper

Rinse the diced fish under cold water and pat it thoroughly dry. Any surface moisture dilutes the marinade and slows the cure, so take the extra minute with paper towels.

Serves 6

Ingredients

• 1 lb firm white fish (corvina or sea bass), diced into 1/2-inch cubes
• 3/4 cup fresh lime juice (about 8 limes)
• 1/2 cup full-fat coconut milk
• 1/2 small red bell pepper, finely diced
• 1/2 small yellow bell pepper, finely diced
• 1/2 small red onion, very thinly sliced
• 1 habanero, seeded and minced (optional)
• 1/3 cup cilantro leaves, chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground white pepper
• Plantain chips, for serving

Instructions

1. Rinse the diced fish under cold water and pat it thoroughly dry. Any surface moisture dilutes the marinade and slows the cure, so take the extra minute with paper towels.
2. Place the fish in a non-reactive glass or ceramic bowl and pour over the lime juice, making sure every cube is submerged. Cover and refrigerate for 20 minutes — no longer, or the acid will keep working and turn the texture chalky.
3. While the fish cures, soak the sliced red onion in a small bowl of ice water for 10 minutes. This pulls out the raw sulfur bite and leaves the slices crisp and mild. Drain well.
4. Drain about half the lime juice from the fish and discard it. Stir in the coconut milk, salt and white pepper, folding gently until the marinade turns opaque and creamy.
5. Add the drained onion, both diced peppers, the habanero if using, and most of the cilantro. Fold everything together with a spatula, using broad strokes so the fish cubes stay intact.
6. Cover and chill for at least 15 more minutes so the flavors settle and the whole mixture comes down to a properly cold serving temperature.
7. Spoon into small glass cups or shot glasses, top with the reserved cilantro, and serve with plantain chips tucked in at the side for scooping.
8. Ceviche is the unofficial national dish of Panama, sold from stalls at the Mercado de Mariscos in Panama City by the cup all day long. The local version leans on corvina, the sea bass that runs plentiful in Pacific waters, and this coconut variation reflects the Caribbean side of the isthmus, where coconut milk finds its way into nearly everything. The dairy-free creaminess rounds off the lime's edge and makes the dish far gentler than its bracing appearance suggests.

Nutrition (estimated, per serving)

• Calories: 180 kcal
• Protein: 18g
• Fat: 8g
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 4g
• Sodium: 480mg