3 hr 30 min
Ingredients
1 coconut
8 oz fresh Mahi Mahi fillet, cubed
4 - 6 limes, juiced
½ cup coconut milk
¼ cup cucumber, seeded, diced
1 Roma tomatoes, seeded, diced
¼ cup red onion, fdiced
¼ cup green bell peppers, fdiced
1 red chilis, finely diced
2 tablespoons cilantro, finely diced
1 tsp salt
1. Coconut bowl: Pierce the weakest eye (usually the largest - I like to using the biased of my scissors) and allow to coconut water to drain out. Using the circumference as you guide, firmly tap with the back of your chef knife while rotating until the shell breaks.
2. Dice mahi mahi and cover with fresh lime juice, refrigerated for 3 -4 hours to allow to the citric acid to cook the fish.
3. Once fish is opaque, strain the lime juice out then add the coconut milk, cucumbers, tomatoes, red onion, green bell peppers, red chili, cilantro and salt. Mix then add into your coconut bowl.
4. Optional: Line your coconut bowl with a leafy green to add a pop of color.
Serves 4
3 hr 30 min
Ingredients
1 coconut
8 oz fresh Mahi Mahi fillet, cubed
4 - 6 limes, juiced
½ cup coconut milk
¼ cup cucumber, seeded, diced
1 Roma tomatoes, seeded, diced
¼ cup red onion, fdiced
¼ cup green bell peppers, fdiced
1 red chilis, finely diced
2 tablespoons cilantro, finely diced
1 tsp salt
1. Coconut bowl: Pierce the weakest eye (usually the largest - I like to using the biased of my scissors) and allow to coconut water to drain out. Using the circumference as you guide, firmly tap with the back of your chef knife while rotating until the shell breaks.
2. Dice mahi mahi and cover with fresh lime juice, refrigerated for 3 -4 hours to allow to the citric acid to cook the fish.
3. Once fish is opaque, strain the lime juice out then add the coconut milk, cucumbers, tomatoes, red onion, green bell peppers, red chili, cilantro and salt. Mix then add into your coconut bowl.
4. Optional: Line your coconut bowl with a leafy green to add a pop of color.
Serves 4