Coconut-Cured Fish with Lime and Cilantro
Fresh fish cured in coconut milk and lime juice, finished with a bright cilantro and onion garnish. This Venezuelan seafood recipe, ready in about 20 minutes, pairs white fish, coconut milk, and lime juice for a weeknight-friendly dinner. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb white fish, cut into 1/2-inch cubes
- 1/2 cup coconut milk, unsweetened
- 1/4 cup lime juice
- 2 tbsp cilantro, finely chopped
- 1/4 cup red onion, finely diced
- 1 serrano pepper, seeded and finely diced
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a non-reactive bowl, combine fish cubes, 1/2 cup coconut milk, 1/4 cup lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Stir gently to coat, cover, and refrigerate for 30 minutes.
- Step 2: Stir in 1/4 cup finely diced red onion, 1 diced serrano pepper, and 2 tbsp chopped cilantro. Let marinate for 10 minutes.
- Step 3: Transfer to a serving dish and garnish with extra cilantro before serving.
