Coconut & Lime Moonfish Ceviche is a vibrant, tropical dish that brings a symphony of flavors and textures to the table. Combining the unique richness of moonfish—also known as Opah—with the tropical notes of coconut and lime, this ceviche is a delightful journey of culinary exploration.

The moonfish takes center stage with its rich, firm texture and full-bodied flavor, offering a satisfying bite that contrasts beautifully with the soft and juicy mango. The fish is marinated in freshly squeezed lime juice, which not only “cooks” the protein but also imparts a refreshing tartness to balance the sweetness of coconut milk and mango.

The velvety, rich layer of coconut milk envelops the dish in a tropical aroma, binding together the disparate elements into a harmonious whole. It’s not merely an ingredient but an experience, offering a gentle sweetness and creamy texture that rounds out the citrusy zing of the lime.

Now, let’s talk about the supporting characters. Green onions and cilantro bring an earthy freshness that cuts through the richness, offering aromatic highs that are essential to the balance of the dish. The red bell pepper provides a subtle sweetness and a crunch that contrasts with the softer elements, while the jalapeño brings a playful kick of heat, exciting the palate but not overpowering the more delicate flavors.

Together, these ingredients converge in a dance of tastes and textures that is nothing short of poetic. Each component has been carefully chosen not just for its individual merit but for its ability to elevate and harmonize with the rest.

Eating this Coconut & Lime Moonfish Ceviche is a sensory journey. Each bite is a tropical getaway, offering layered flavors that meld into a coherent, exhilarating whole. The dish is visually stunning too, with the bright colors of mango, red bell pepper, and cilantro creating a feast for the eyes as well as the palate.

Perfect as a light lunch or as an appetizer to impress dinner guests, this ceviche captures the essence of modern fusion cuisine—blending the exotic, deep flavors of moonfish with classic Latin American ceviche elements and tropical accents. It’s a dish that invites you to savor every bite and to appreciate how the unexpected combination of ingredients can create something truly extraordinary.

What is moonfish?

Moonfish, also known by its Hawaiian name “Opah,” is a large, deep-water pelagic fish found in tropical and temperate waters around the world. It’s a unique fish, both in appearance and culinary attributes. Moonfish has a round, flat body with bright silver skin, and yellow-orange to bright red fins, making it easily distinguishable from other species. It’s not commonly found in everyday markets, but it’s becoming increasingly popular in upscale restaurants and specialty seafood shops.

What makes moonfish particularly interesting is its flesh, which varies in color and texture depending on which part of the fish it comes from. The loin yields steaks that are firm and pink, similar to swordfish, while other parts can be softer and lighter in color. Regardless of the cut, moonfish offers a rich, full flavor that is often described as being similar to tuna or swordfish but is unique unto itself.

Moonfish is rich in healthy fats like omega-3 fatty acids, which are beneficial for heart health, and it’s also a good source of protein. Because of its higher fat content, moonfish stays moist when cooked, making it a versatile choice for a variety of culinary applications, including grilling, broiling, and sautéing.

Its unique texture and flavor make it an excellent candidate for dishes that allow its characteristics to shine through, such as ceviches or lightly seasoned grills. When buying moonfish, look for fresh, brightly colored flesh and a clean, ocean-like smell. As it’s not as commonly found as other types of fish, it may be more expensive, but for a special occasion or a culinary experiment, it can be well worth the price.

Whether you’re an experienced chef looking to try something new or a home cook eager to expand your seafood repertoire, moonfish offers a unique and delicious option that promises to elevate your cooking to new heights.

Coconut & Lime Moonfish Ceviche

5 from 1 vote

Cuisine: Pacific Rim, Latin AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Total time

hours

minutes

Combining the unique richness of moonfish—also known as Opah—with the tropical notes of coconut and lime, this ceviche is a delightful journey of culinary exploration.

Ingredients

1 pound 1 moonfish fillets, cut into 1/2″ pieces
1 cup 1 lime juice, freshly squeezed
1 tablespoon 1 lime zest
1/2 cup 1/2 coconut milk
3-4 3-4 green onions, diced
1 1 mango, diced
1 1 red bell pepper, diced
1 1 jalapeno, finely diced
1/2 cup 1/2 cilantro, freshly chopped
salt and ground black pepper to taste

Equipment

Mixing bowlBuy here
Chef’s knifeBuy here
Mesh strainerBuy here

Directions

Make sure the moonfish is fresh and free from any bones. Dice it into 1/2-inch cubes.
In a non-reactive bowl, combine the diced moonfish, lime juice, and lime zest. Make sure the fish is well-coated. Cover and refrigerate for at least 2 hours. The fish should become opaque when it’s ready.
While the fish is marinating, finely dice the green onion, red bell pepper, jalapeño, and mango. Chop the cilantro and set aside.
Once the fish is ready, remove it from the refrigerator and drain off most of the lime juice. To the same bowl, add the coconut milk, diced red onion, red bell pepper, jalapeño, mango, and cilantro.
Add the salt and pepper to taste. Mix gently but thoroughly to combine all the ingredients. Give the mixture a taste and adjust the seasoning if necessary. If you prefer it creamier, you can add a little more coconut milk.
Allow the ceviche to chill in the refrigerator for an additional 30 minutes to let the flavors meld together. Serve chilled.
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