Ingredients:

  • 1 ½ lbs. NETUNO Cobia or Corvina fillets (You may substitute any kind of flaky white fish as well as scallops, shrimp, lobster, clams, mussels, or oysters.)
  • 2 garlic cloves, chopped
  • 2 teaspoons Peruvian Yellow Aji (You may substitute any kind of hot pepper such as habaneros or jalapeños.)
  • 2 teaspoons sea salt
  • ¼ teaspoon freshly ground black pepper as needed
  • 1 cup freshly squeezed lime juice
  • 1 ½ cups coconut milk
  • 1 red onion, halved and thinly sliced, rinsed in hot water for 5 minutes
  • 2 tablespoons cilantro leaves, finely chopped
  • ¼ cup coconut flakes or fresh shaved coconut, lightly toasted
  • Cilantro leaves as needed for garnish

Instructions:

  1. Mix all the ingredients together. 
  2. Refrigerate and let rest for 20-30 minutes.
  3. Serve cold.

Servings: 6-8

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