Yellowtail, Melon & Coconut Milk Ceviche
5 colorSTHE WHY BEHIND THIS RECIPE
This recipe was made by a Cooking in Color approved chef, Mariah Holstein, for a dinner party I hosted with Seatopia! Read more about the tips we discussed for preparing fish here, and follow chef Mariah @mariahholistic!
Yellowtail is rich, clean, and buttery with a firm texture—made for sashimi, crudo, searing, or grilling. While ceviche might feel like the kind of dish you only order at a restaurant, it’s surprisingly simple to make at home! With just a few fresh ingredients, you can transform sashimi-grade yellowtail into something incredible in less than 20 minutes. Use this as a framework and make it your own with whatever is in season.
Code is COOKINGINCOLOR1 for 15% off your first Seatopia order. It’s regeneratively farmed but most importantly, it’s the most delicious fish I’ve ever had in my entire life. Read more in this issue of my substack!
Total time: 10-20 minutes
WHAT YOU NEED
INGREDIENTS
1 melon of choice
1 Seatopia Yellowtail Sashimi Loin
1 can Native Forest Coconut Cream
4 limes, juiced
~1 small bunch of fresh mint
Maldon flakey salt & olive oil to taste
HOW TO DO IT
Juice 3-4 limes and set aside.
In a separate container, set out your coconut milk or cream. I like to use Native Forest Organic Coconut Cream (unsweetened with no gums or fillers). A clean coconut milk will work great too.
Slice the ceviche with a sharp knife, beginning by removing the bloodline. Then cutting against the grain, slice into 1/2” pieces.
Slice the melon by cutting it in half, removing the inner flesh & seeds, and then cutting into a shape that compliments the fish.
Arrange your fish and your melon onto your dish.
Mix your coconut milk & lime juice, they should be about equal parts but adjust to your preference.
When you are ready to serve, but ideally not sooner, should you add your liquid mixture. The fish begins to cure immediately so keep that in mind when preparing.
Lastly, add your fresh mint, a sprinkle of salt, and drizzle your favorite olive oil.
Enjoy!
SWAPS, TIPS & TRICKS
Cut uniform pieces so it “cooks” evenly in the citrus juice!
Smaller piece = faster curing time
Use plenty of acid (aka lime juice here). The acid “denatures” the protein
Keep it cold! Marinate in the fridge not the counter and if serving outdoors like we did, keep on ice if you are not serving it right away!
Swap the melon with whatever you have in season - oranges, grapefruit, avocado etc.
