Lime & Coconut Ceviche Recipe

Lime & Coconut Ceviche Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

A zesty and tangy ceviche recipe with a kick that's perfect for summer dinner parties. Chef Frank Pugliese from Eat@CaneBay served this dish at the St. Croix Food & Wine Experience.


  • 1 pound fresh mahimahi or wahoo, diced in 1/8-inch pieces
  • Juice of 1 lime
  • Juice of ½ orange
  • 2 tablespoons thinly sliced scallion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons red bell pepper, diced in 1/8-inch pieces
  • 1 teaspoon honey
  • ½ teaspoon Sriracha
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons Coco Lopez
  • 2 limes, cut into wedges


Mix all ingredients, except for the Coco Lopez and lime wedges, and let sit for 30 minutes. Thoroughly mix in the Coco Lopez. Chill and serve in a martini glass with a lime wedge garnish.

Lime Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lime Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.