Coconut Ceviche

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