Ceviche: Forbidden Cream Edition

A Bold, Creamy Twist on a Classic

Ceviche is a dish that lives and dies by brightness—lime, salt, fresh fish, and that glorious, mouth-tingling bite of raw citrus cure. But what happens when you break tradition… and add cream?

Don’t worry, we’re not throwing in a dairy bomb. We’re leaning into something bold, bright, and totally indulgent in its own right: coconut milk. Add some ginger, a little chili, and suddenly you’ve got a fusion of Peruvian and Southeast Asian flavors that feels both sunlit and dangerous. Hence: Forbidden Cream.

This is ceviche for the rule-breakers. It’s also shockingly easy.

Why You’ll Love This Version

• It’s dairy-free but lush and creamy

• Uses common pantry ingredients

• Ready in 20 minutes (plus chill time)

• Stunning for guests, great for weeknight cravings

• Can be made as a bowl, appetizer, or spooned into lettuce cups

Ingredients

Recommended tools: Matsato Japanese Chef’s Knife – ideal for cleanly slicing fresh fish and finely mincing aromatics, and a sturdy citrus press – to extract every drop of lime juice without the wrist strain.

• 1 lb very fresh white fish (snapper, cod, or halibut), cut into 1/2-inch cubes

• 1/2 cup freshly squeezed lime juice (about 4–5 limes)

• 1/4 cup full-fat coconut milk (unsweetened)

• 1 tablespoon grated ginger (fresh is best)

• 1 small shallot or red onion, finely minced

• 1 small chili (like red Fresno or Thai), thinly sliced

• Salt to taste

• Optional add-ins:

  • 1/2 cup diced mango or pineapple (for sweetness)

  • Chopped cilantro or mint (for herbs)

  • Diced avocado (for richness)

Instructions

1. Cure the Fish: In a glass or ceramic bowl, toss the cubed fish with lime juice and a generous pinch of salt. Let sit for 10–15 minutes until the outside turns opaque.

2. Flavor Base: Stir in the ginger, shallot, and chili.

3. Cream It: Add coconut milk and stir gently to coat.

4. Balance: Taste and adjust with more lime or salt as needed. Add mango or herbs if using.

5. Chill & Serve: Chill for 10 more minutes or serve immediately. Spoon into bowls or lettuce cups, or serve with crispy chips.

Tips for Serving

• Best served cold and eaten within 2–4 hours of making.

• Great with rice crackers, tostones, or cassava chips.

• Pair with a ginger beer or sparkling water with lime.

Final Thoughts

Traditional? Nope. Delicious? Absolutely.

The coconut milk tames the acid just enough, giving the fish a tender, almost buttery texture without masking that classic ceviche brightness. It’s daring but balanced—just like a good kitchen rebellion should be.

If you loved this recipe or want more sensory-forward, weeknight-friendly food adventures, support our kitchen experiments at ko-fi.com/goodfoodreallife. Your presence helps us keep creating playful, flavorful wins without perfection pressure.