ceviche in coconut cream with green melon

This quick and easy dinner was inspired by Aida Mollenkamp‘s Chile Basil Coconut Ceviche. Black Cod arrived from the fish CSA this week, I just bought a can of coconut cream and I was awash in fresh lime juice.  It was, as they say, beshert, meant to be.  It never occurred to me to combine coconut milk/cream with lime juice to “cook” the fish. Black Cod is so luscious that I normally wouldn’t use it in ceviche but somehow the idea of combining like with like (rich fish and rich coconut cream) seemed like a good idea. I looked in the fridge to see what I had that would appeal in the same way Aida’s mixture of mango with coconut appeals.  I had a luscious Weiser Ogen melon.  Score!  So it went like this.

Thinly slice partially frozen fish (if I don’t use my CSA fish right away I prep it and throw it in the freezer) and place in bowl.  Add a generous splash of lime juice, a sprinkle of salt and coconut cream to barely cover and stir.  Let sit for 10 minutes in fridge.  Add a few slivers of red onion, a bit of cilantro, some minced red jalapeno (I had one in the garden), and some diced green Ogen melon.  As an afterthought I added some halved super sweet baby tomatoes.  Scoop into mouth with chips.  Very fast, very good and refreshing.