Fresh Coconut Ceviche

An authentic New Zealand receipe found on Gourment Safari.

• Ready In: 1 hr 15 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 1⁄2 fresh coconut
• 1⁄2 cup fresh coriander, chopped
• 1⁄4 cup chives, chopped
• 1  lime, juice and zest of
• 2  Thai red chili peppers, chopped
• 1 (398 ml) can  good quality coconut milk or 1 (398 ml) can  pure  creamed coconut
• 1⁄2 red onion, finely chopped
• 2  lbs  of white  fish, such as Tilapia or 2  lbs perch
•  good quality  crab claw meat
• 1  cup fresh lemon juice

Directions

1. Remove the coconut from the sheel and place in food processor in chunks.
2. Add the coriander, chives, lime zest and juice, and Thai chilies to the food processor and pulse all together.
3. Add the coconut milk and red onion to the food processor, pulse,
4. Set aside and refrigerate.
5. Finely chop fish and crab meat, add 1 cup of lemon juice, enough to cover fish. Refrigerate for approximately 45 minutes, or until the fish is opaque.
6. Drain the seafood mixture well and add to the coconut mixture.
7. Serve chilled, using the coconut shell as decoration.