Ceviche de Rape con Crema de Coco y Chiles (Monkfish Ceviche with Coconut Cream and Chillies)

Have you ever craved something so bad that you didn’t really care how much it cost? Well today was one of those days, I have been craving this ceviche I ate in Ensenada in Cervecería Agua Mala, it was this lovely ceviche with coconut milk and habanero chillies, so I was on a mission to make it myself and I did, I did my own version of that delicious ceviche, I used monkfishthat ermm! cost me a fortune!! but as my hubby said, you only live once, so I bought 150 gr and I paid £7 for it!!!!! Yes!! seven pounds, it is an expensive fish, but it is worth it and this dish does justice to the fish because it is cooked only with a bit of lime, so it keeps it meatiness and gives this ceviche a very luxurious taste.

Anyway, if you don’t want to use monkfish you can always replace it with any white fish of your choice, but it has to be fresh, because it has to be eaten almost raw, well the lime juices cook the fish a bit.

Serves 2

Prep 15 min

Cook 15 min


  • 150 gr fresh monk fish or any white fresh fish of your choice
  • 2 juice limes
  • 2 tbsp coconut cream
  • 1 finely chopped jalapeños pepper
  • 1/2 finely chopped red chilli pepper
  • 1/2 finely chopped yellow pepper
  • 1/2 onion finely chopped in julienned
  • 1/2 cucumber peeled, seeds off and finely chopped
  • 5 gr finely chopped chives
  • Salt and pepper to taste

To serve and garnish

  • 6 Blue corn or corn tostadas
  • 2 tbsp Chopped coriander


To make the tostadas

  1. Buy a packet of blue corn or normal corn tortillas
  2. Turn on the oven on 180 degrees C or gas mark 6
  3. Place the tortillas on a flat oven tray and place another tray on top to avoid the tortillas to curl up.
  4. Bake for 10 min and then take off the tray on top and continue baking for 10 more min or until hard.

To make the ceviche

  1. Cut the fish into little cubes. Place them in a large bowl and squeeze the juice of the limes and add the coconut cream.
  2. Add salt and pepper to taste and leave in the fridge for 10 min to rest.
  3. In the meantime chop all the vegetables.
  4. Once the fish has been in the fridge for 10 min, add all the chopped vegetables and mix them very well. Leave to rest for 10 more min in the fridge.
  5. Serve on tostadas and garnish with chopped coriander and spice salsa. I used Tabasco on this ocassion.



Published by

Karla Zazueta

Mexican living in London

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