MONKFISH CEVICHE WITH MANGO AND COCONUT

Ingredients Weight Measure
Monkfish, minced 1 lb.
Limes, juice of 2 ea.
TABASCO® brand Chipotle Pepper Sauce, divided 2 Tbsp. + as needed
Tortilla rounds, 2" 36 ea.
Mango, diced 1 cup
Red pepper, small dice 1/4 cup
Red onion, thinly sliced 1/4 cup
Cilantro, minced 1 Tbsp.
Salt 3/4 tsp.
Pepper 1/4 tsp.
Coconut, shaved for garnish
Cilantro leaves for garnish

Method

  1. Combine monkfish, lime juice and TABASCO® Chipotle Pepper Sauce. Cover and refrigerate for 1 hour.
  2. Meanwhile, take each tortilla round, place in a small ladle and place another ladle on top of shell. Fry until crisp.
  3. After fish has marinated, drain excess marinade off and combine fish with mangoes, red peppers, onions and cilantro.
  4. Season with salt and pepper.
  5. To assemble, place 2 tsp. ceviche into each tortilla round. Garnish with shaved coconut. Drizzle some TABASCO® Chipotle Pepper Sauce on a small plate. Place 3 ceviche shells on plate. Garnish middle of plate with cilantro leaves.

Yield: 12 servings