Roasted Poblano & Garlic Coconut Ceviche

There aren’t many dishes that intimidate me when I’m in the kitchen. The few that do tend to contain ingredients I’m allergic to. And for the longest time, ceviche was one of them.

Up until my husband and I moved to Miami Beach, ceviche was synonymous with shellfish. Every restaurant we went to that was known for their amazing ceviche was filled with shrimp. That all changed when we came across a small little place called Suviche. Located in South Beach, their menu is filled with an array of fusion food, most notably the number of ceviches that cater to the less shellfish-inclined.

While I’ve yet to find out the secret to their incredible entrees, their use of white fish in place of shrimp, the intense flavors and array of ingredients inspired this recipe I share with you today.

If you find yourself in Miami Beach, do yourself a favor and check them out! Until then, try out this recipe and tell me what you think!

Roasted Poblano & Garlic
Coconut Ceviche

(recipe serving size – 4-6)

* Special note: all except for the fish can be done a day in advance and refrigerated
until ready for use*

For the corn:

2 corn on the cobb

1 tb olive oil

1/4 tsp kosher salt

Heat grill pan over medium/medium-high heat. Brush the corn with the olive oil and sprinkle with the salt. Place the corn in the grill pan, turning every 2-3 minutes until all sides of the corn have slightly charred (15-20 minutes).

For the poblanos:

2 poblano peppers

Turn your oven to broil. Set the poblano pepper in a sturdy baking dish and place on the top rack. Broil until the skin of the pepper has blackened. Turn the pepper over and allow the skin to blacken on the other side (3-7 minutes per side depending on the intensity of the heat).

Remove the poblano from the baking dish and let the pepper cool enough for you to handle. Gently peel the blackened skin off of the pepper (it is okay if some of the char is left on). Remove the stem and scrape out the seeds.

For the garlic:

1 bulb of garlic

Heat oven to 400. Place the bulb of garlic directly on the middle rack and roast for 30-35 minutes or until the garlic bulb has softened. Allow the garlic to cool. Once you are able to handle it with your hands, cut the top of the bulb off and squeeze the softened garlic into a small dish.

For the ceviche sauce:

1 bulb roasted garlic

2 cups coconut milk, unsweetened

3/4 cup fresh lemon juice (roughly 3 lemons)

3/4 cup fresh lime juice (roughly 4-5 limes)

2 roasted poblano peppers

2 tb honey

2 tb fresh cilantro, chopped

2 tsp kosher salt

1/2 tsp cracked black pepper

Combine ingredients in a food processor and blend for 1 minute.

Additional ingredients:

1 mango, petite diced

1 small red onion, thinly sliced

1/2 lb grape tomatoes, halved

For the fish:

1lb Flounder, cut into 1/2-inch pieces

1 cup fresh lemon juice (roughly 4 lemons)

1 cup fresh lime juice (roughly 6 limes)

Combine the fish and the citrus juice blend in a metal or glass bowl. Cover with plastic wrap and place in the refrigerator for 15-20 minutes. Discard the citrus brine after the cooking is complete.

Bringing it all together:

Reserved 1/4 cup of mango for garnish

1 tb chopped cilantro for garnish

For family style, pour the ceviche sauce into the bottom of a large glass serving bowl. Fold the fish, tomatoes, corn, onion and mango into the sauce. Sprinkle cilantro across the top to garnish and place the reserved mango at the center of the ceviche in a small mound.

For individual servings, use smaller bowls, follow the instructions above and enjoy!

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