Coconut Milk and Pomegranate Ceviche

The freshness of Bleu de Mer rosé wine, with its red fruit aromas and subtle acidity, is the perfect accompaniment to coconut milk and lime. Pomegranate seeds and yellow caviar add a touch of elegance that echoes the wine's finesse.

Enjoy your meal!

All recipes
Main courses -
Easy -
20 Mins

Ingredients

Serves 4

Ceviche :

  • 400 g ultra-fresh white fish fillet (sea bream, sea bass or cod)
  • 4 limes (juice and zest)
  • 200 ml coconut milk
  • 1 shallot or 1/2 red onion
  • 1 small red pepper (optional)
  • 1 small bunch fresh coriander
  • 1/2 pomegranate (seeds only)
  • 1 pinch salt
  • 1 pinch pepper or Espelette pepper

Finish :

  • 20 g yellow caviar
  • Extra lime zest for decoration
  • A few coriander leaves or micro-sprouts

Prevention - Disclaimer

People with allergies or specific dietary restrictions should check that the ingredients listed in this recipe comply with their dietary restrictions. Bleu de Mer cannot be held responsible for

@bleudemer_wine

Travel this summer with coconut milk & pomegranate ceviche 🐟☀️ Discover the gastronomy of Latin America's Pacific coast and its redfish ceviche with coconut milk and pomegranate. This specialty of marinated raw fish, typical of Peruvian cuisine, is quick to prepare. A refreshing dish that goes perfectly with a glass of Bleu de Mer rosé. *Alcohol abuse is dangerous for your health. Drink in moderation #bleudemer #frenchwine #foodwine #vinrosé #summer #winetasting #ceviche

♬ Calm Down - Rema

Recipe steps

1. Prepare the fish :

  1. Check that there are no bones left in the fish. Cut into 1 to 1.5 cm cubes. Arrange the pieces in a large bowl.

2. Add the lime:

  1. Squeeze the limes to extract the juice. Pour the juice over the fish, coating it well. Add a pinch of salt.
  2. Marinate in the refrigerator for 10-15 minutes. The fish should become slightly opaque, a sign that it has been "cooked" by the acidity.

3. Prepare toppings:

  1. While the fish is marinating, finely chop the shallot and red pepper (if using).
  2. Wash, dry and chop the coriander. Remove the pomegranate seeds.

4. Mix with coconut milk:

  1. Remove the marinated fish from the refrigerator. Drain lightly to remove excess lime juice (without removing all of it).
  2. Add the coconut milk, shallot, red pepper and chopped coriander. Mix gently to coat all the pieces.

5. Season and add the finishing touches:

  1. Season with a pinch of salt, pepper or Espelette pepper.
  2. Add the pomegranate seeds for a sweet and tangy touch. Mix gently.

 

 

Presentation tips and ideas

Refined individual presentation:

  • Serve ceviche in soup plates or transparent verrines to highlight the colors of the dish.
  • Arrange a spoonful of yellow caviar on top for a luxurious touch. Garnish with lime zest and a few micro-sprouts or coriander leaves.

User-friendly presentation:

  • Serve ceviche in a large central dish with crispy sweet potato or tortilla chips on the side for a shared tasting experience.