Coconut Escolar Ceviche in Fresh Coconut Halves
- Level: Intermediate
- Total: 2 hr 55 min (includes chilling time)
- Active: 1 hr 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 21 g
- Saturated Fat
- 18 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 6 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 1757 mg
- Level: Intermediate
- Total: 2 hr 55 min (includes chilling time)
- Active: 1 hr 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 21 g
- Saturated Fat
- 18 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 6 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 1757 mg
Ingredients
Quick Pickled Red Onions:
Coconut Broth and Ceviche:
For Plating and Garnish:
Directions
- For the pickled red onions: Place the red onion slices in a heatproof container with a lid. Add the chiles, vinegar, salt and sugar. Pour in the boiling water. Stir to dissolve. Cool in the refrigerator until the mixture reaches 45 degrees F.
- For the coconut broth and ceviche: Crack each coconut by hitting its center with the spine of a cleaver while rotating. Drain and reserve the coconut water in a large bowl. Continue rotating and striking until fully split. Reserve the coconut halves for plating.
- In a large stockpot, combine the ginger, galangal, MSG, salt, lime leaves, smashed chiles, lemongrass and reserved coconut water. Bring to a rolling boil, then cook for 10 minutes. Remove from the heat and rapidly chill the broth in an ice bath until it reaches 42 degrees F. Strain the broth into a bowl and discard the solids. Stir in the coconut milk, fish sauce and coconut vinegar. Adjust the seasoning to taste. Submerge the escolar in the chilled broth. Let cure in the refrigerator for 1 hour.
- To plate: Arrange the fish slices in a circular pattern inside the reserved coconut halves, overlapping slightly. Spoon the chilled broth over the fish. Add a small mound of pickled red onions to the center and sprinkle with the fried garlic. Garnish with fresh coriander berries or microgreens. Add a few deep-fried bird’s eye chiles and taro or wonton chips, if using. Serve immediately.
Cook’s Note
Using fresh coconuts not only enhances the visual presentation, but adds an unmatched sweetness to the broth. Rapid chilling ensures that the fish cures safely while preserving texture. If escolar is unavailable, substitute with another firm, sashimi-grade white fish such as kampachi or snapper.
