Coconut Curry Ceviche Tacos

Photo Courtesy American-ish.com

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Recipe

4 Limes

1/2 Cup Coconut Milk

1/2 Dozen Shrimp Raw

1/2 Pound Wild Caught Rockfish (Pacific Cloud Seafood)

1 Jalapeno

1/4 Cup Red Onion

1/2 Cup Red Cabbage

1/2 Cup Cabbage

1 Daikon Radish

1/4 Cup Vegan Mayo

2 Tablespoons Curry

Cilantro

1 Avocado

Corn Taco Shells

Salt & Pepper

Chili Flakes

3tbsp Olive Oil

This is a summer go to and the flavors explode in your mouth. Replace rockfish with bass, grouper or sole depending on location and seasons. These easy, but impressive tacos really get people talking.

Peel your shrimp if they still have skins and dice into cubes. Add them to a bowl and continue on to your rock fish. Rinse your rockfish and you’ll again want to dice them in cubes. Size is a preference thing, I prefer a bit smaller because I use smaller taco shells but it’s all up to you. Add those to the bowl as well adding a bit of salt and pepper. Cover the seafood in Lime Juice I used about five. Place in the fridge for one hour and at the half hour mark, drain a little lime juice so it’s about half filled with lime juice. Fill the rest with coconut milk. Place back in the fridge for remaining half hour. Your shrimp will turn pink and your seafood will be white and almost flaky looking.

In a seperate bowl add your shredded cabbage, red cabbage, sliced Daikon, sliced Red Onions and some salt and pepper. Mix in Your Vegan mayo so that everything is covered and sprinkle in curry. Feel free to add more or cut back on the curry, I always like to add more!

When your seafood is ready to eat drain the liquid and toss in a tablespoon of Olive Oil. Throw in diced avocado and cilantro. Chop some Jalapeno and add that in as well. Mix Together.

Heat up a pan with a small amount of your olive oil, just enough to grease the pan and heat your taco shells until they’re golden brown. Stuff with curry slaw and top with your Ceviche. Add some red chili flakes and dig in!