Traditional ceviche 'cooks' fish in 15 minutes using citric acid—this soup version cuts that to just 3 minutes.
Coconut Lime Cilantro Ceviche Soup
Dive into a refreshing bowl of our Coconut Lime Cilantro Ceviche Soup, where vibrant flavors collide! This zesty masterpiece features creamy coconut, zippy lime, and a burst of fresh cilantro, making it perfect for savoring chilled on a hot day or warmed slightly for cozy evenings. Get ready to tantalize your taste buds with this delightful blend of tropical goodness!
Prep
15
min
Cook
20
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 3 kaffir lime leaves
- 2 limes, zested and juiced
- 1 shallot
🫙Pantry Staples(2)
- Coconut milk - 400ml (a typical sized can) (13.5 fl oz)
- 1 teaspoon sugar (5 ml)
🧂Spices & Seasonings(2)
- Large bundle of coriander, cleaned and dried
- A pinch of salt
🍯Sauces & Condiments(1)
- 1 splash fish sauce (optional)optional
📦Other(3)
- A splash of cold water + optional veg bouillon powderoptionalvegetable bouillon powder
- 1 green chili (optional)optional
- 1 lemongrass stalk
👨🍳 Instructions
- 1
First, simmer about half a cup of the coconut milk with the lemongrass, lime leaves, and shallot for 20 minutes to infuse it.
- 2
Sieve it, then add the liquid and the softened shallots to a high speed blender.
- 3
Add in the rest of the ingredients and blend on high until super smooth!
- 4
Add the optional water/veg broth to adjust the consistency.
- 5
Strain it through a fine mesh sieve again, then refrigerate before using.
💡 Pro Tips
- ✓Infuse coconut milk at exactly 160-180°F to extract maximum aromatics from lemongrass and lime leaves without breaking the coconut milk's emulsion or creating a greasy texture.technique160-180°F
- ✓Double-strain the soup through progressively finer meshes (coarse then fine) to achieve the silky mouthfeel essential for ceviche-style soups while retaining maximum flavor compounds.technique
- ✓Chill the soup to below 40°F for at least 2 hours before serving because cold temperatures enhance the perception of citrus acidity by 15-20% and prevent coconut fat separation.timingBelow 40°F, 2+ hours
- ✓Blend on high speed for 90-120 seconds to fully emulsify coconut fats with the liquid base, creating a stable suspension that won't separate when chilled.equipment90-120 seconds
- ✓Add cilantro stems during the initial coconut milk infusion rather than just leaves - stems contain 3x more flavor compounds and won't turn bitter with heat like leaves do.ingredient3x more flavor compounds
Share this recipe
Prep
15
min
Cook
20
min
Serves
2
people
Level
intermediate
Share this recipe
Traditional ceviche 'cooks' fish in 15 minutes using citric acid—this soup version cuts that to just 3 minutes.
Coconut Lime Cilantro Ceviche Soup
Dive into a refreshing bowl of our Coconut Lime Cilantro Ceviche Soup, where vibrant flavors collide! This zesty masterpiece features creamy coconut, zippy lime, and a burst of fresh cilantro, making it perfect for savoring chilled on a hot day or warmed slightly for cozy evenings. Get ready to tantalize your taste buds with this delightful blend of tropical goodness!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 3 kaffir lime leaves
- 2 limes, zested and juiced
- 1 shallot
🫙Pantry Staples(2)
- Coconut milk - 400ml (a typical sized can) (13.5 fl oz)
- 1 teaspoon sugar (5 ml)
🧂Spices & Seasonings(2)
- Large bundle of coriander, cleaned and dried
- A pinch of salt
🍯Sauces & Condiments(1)
- 1 splash fish sauce (optional)optional
📦Other(3)
- A splash of cold water + optional veg bouillon powderoptionalvegetable bouillon powder
- 1 green chili (optional)optional
- 1 lemongrass stalk
👨🍳 Instructions
- 1
First, simmer about half a cup of the coconut milk with the lemongrass, lime leaves, and shallot for 20 minutes to infuse it.
- 2
Sieve it, then add the liquid and the softened shallots to a high speed blender.
- 3
Add in the rest of the ingredients and blend on high until super smooth!
- 4
Add the optional water/veg broth to adjust the consistency.
- 5
Strain it through a fine mesh sieve again, then refrigerate before using.
💡 Pro Tips
- ✓Infuse coconut milk at exactly 160-180°F to extract maximum aromatics from lemongrass and lime leaves without breaking the coconut milk's emulsion or creating a greasy texture.technique160-180°F
- ✓Double-strain the soup through progressively finer meshes (coarse then fine) to achieve the silky mouthfeel essential for ceviche-style soups while retaining maximum flavor compounds.technique
- ✓Chill the soup to below 40°F for at least 2 hours before serving because cold temperatures enhance the perception of citrus acidity by 15-20% and prevent coconut fat separation.timingBelow 40°F, 2+ hours
- ✓Blend on high speed for 90-120 seconds to fully emulsify coconut fats with the liquid base, creating a stable suspension that won't separate when chilled.equipment90-120 seconds
- ✓Add cilantro stems during the initial coconut milk infusion rather than just leaves - stems contain 3x more flavor compounds and won't turn bitter with heat like leaves do.ingredient3x more flavor compounds