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Chef

Massimo Falsini

Restaurant

Executive Chef, Solage, Calistoga CA

Recipe: Recipe Coconut & Lilikoi Ceviche

Servings: 20

What’s Inside

Clean Fish

Clean fish, removing belly and blood. Cut fish into ½-inch cubes. Set aside.

Ingredients
  • 500 grams Opakapaka fish (bright pink snapper)
What’s Inside

Avacado

Cut avocado into ¼-inch cubes; preserve in lime juice and fleur de sel. (Add some Lime juice extra to preserve the Avocado)

Ingredients
  • 200 grams avocado
  • 150 grams fresh squeezed lime juice
What’s Inside

Marinade

To prepare marinade, filter fresh coconut water through fine cloth. Add lime juice, rum, agave, lilikoi and fleur de sel. Whisk until salt dissolves.

Place fish in marinade for at least 2 hours. 

Ingredients
  • 150 grams fresh squeezed lime juice
  • 15 grams fleur de sel,
  • 300 ml. fresh coconut water
  • 45 grams Hawaiian rum
  • 20 grams agave
  • 50 grams lilikoi, fresh pulp only
What’s Inside

Garnish

To serve, strain fish; dress with cilantro, fresh lime juice and strained avocado. (Add a fresh squeeze lime juice extra to finish)

Ingredients
  • 10 grams organic Aji Amarillo chili paste
  • 5 grams cilantro
What’s Inside

Assemble

Top with some fleur de sel and some of the marinade. (add a small pinch of fleur de sel extra) Note: Should be served in a half fresh coconut with some fresh potato chips but would be best using Okinawan purple potatoes.