Ceviche de Coco (Coconut Ceviche)

History & Origin

Coconut ceviche is an emblematic recipe from the Colima coast, where the abundance of coconut palms and the fishing tradition merge in this unique dish. On the beaches of Manzanillo and Cuyutlán, coconut palms provide the raw material for one of the most ingenious combinations in coastal cuisine: fresh fish marinated in lime with the creamy, tropical addition of coconut milk. This preparation has influences from Afro-descendant cuisine that arrived on the Mexican Pacific coast during the Colonial period. Unlike classic ceviche which is acidic and spicy, coconut ceviche has a delicate balance between the acidity of lime, the creamy sweetness of coconut and the heat of serrano chile. In Colima it is traditionally served in an open coconut as a natural vessel, accompanied by tostadas and habanero salsa.