Pejesapo “Monkfish” Ceviche

Serves: 2
Total Time: 55 minutes


1 Filet of Monkfish (Cleaned, Sliced at a bias)
2 tbsp. Fresh Shredded Coconut
3 Limes (Juiced)
1 tbsp. Lime Zest
1 Jalapeño (fire roasted, diced)
1 tbsp. Red Pepper (Diced)
1 tbsp. Fresh Ginger (Zested)
1 cup. Fresh Cilantro (Minced)
1 tsp. Soy Sauce
1 tsp. Fennel Seed
½ Cup. Coconut Milk
½ Medium Spanish Onion (Diced)
1 tsp. Curry Powder
Sea Salt (to taste)
Cracked Black Pepper (to taste)


Method in a bowl add monkfish, shredded coconut, coconut milk, lime juice, lime zest, ginger, cilantro, soy sauce, jalapeño, salt to taste, pepper to taste, fennel, coconut milk, onion, and curry. Mix well, tightly seal the bowl, and refrigerate for 40 minutes before eating. Before plating mix once more.

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