Polynesian Avocado Ceviche

Polynesian Avocado Ceviche

3/4 pound fresh white fish fillets (e.g., mahi-mahi, sea bass, tilapia)
1/2 cup plus 2 tablespoons fresh lime juice (plus lime slices, for garnish)
1/2 cup coconut milk
1/2 cup canned crushed pineapple, drained
1/4 teaspoon toasted sesame oil
1/2 cup finely minced red onion
1 teaspoon freshly grated ginger
1 clove garlic, crushed and finely minced
1 serrano pepper, seeded, finely minced
Kosher salt
Freshly ground black pepper
2 large avocados for Mexico
1 cup diced English cucumber
1 1/2 tablespoons finely minced fresh mint leaves (plus mint sprigs, for garnish)
1/2 cup sweetened, shredded coconut, lightly toasted

Drain pineapple (reserve juice). Cut fish into 1/2-inch dice. In a glass dish, combine 1/2 cup lime juice, coconut milk, pineapple, sesame oil, red onion, ginger, garlic, and serrano pepper; mix well. Add fish. Season with salt and pepper. Toss to coat. Cover and place in the refrigerator for 1-2 hours, stirring occasionally. Drain off almost all of the liquid (you can leave a little bit).

Dice avocado and sprinkle with remaining 2 tablespoons lime juice. Add avocado, cucumber, and mint to fish mixture. Mix well. Season, to taste, with salt and pepper. Serve in martini glasses or on small plates. Sprinkle with toasted coconut. Garnish with mint sprigs and lime slices.

Makes 6-8 appetizer servings