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Blueberry Ceviche with Coconut and Lime Recipe

by AI Chef
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Blueberry Ceviche

Embarking on a culinary journey often takes one through the intricate lanes of tradition, innovation, and pure gastronomic delight. Our Blueberry Ceviche with Coconut and Lime is a testament to this exploration. Merging the refreshing tang of the seas with the vibrancy of tropical flavors, this dish transports you straight to a serene beach, where the waves gently caress the shores, and the aroma of fresh fruits fills the air.

Fresh blueberries

Traditional ceviche, a beloved gem from Latin American coastlines, typically sings with the zest of citrus-cured seafood. However, in our version, plump and juicy blueberries take center stage, their sweet and tart notes beautifully harmonizing with the creamy richness of coconut and the zing of lime. Each bite is a splash of freshness, reminiscent of a cool sea breeze on a sun-kissed day.

Whether you’re a long-time ceviche aficionado or a curious gourmet looking to try something wonderfully different, this Blueberry Ceviche is bound to leave an indelible impression. Dive in and let your senses set sail on this tropical treat from the seas.

Equipment Needed

  • Glass Mixing Bowl: To combine and marinate the ingredients.
  • Sharp Knife: For finely chopping and dicing the ingredients.
  • Zester: To zest the lime, capturing its aromatic oils.
  • Juicer or Manual Citrus Squeezer: To extract fresh lime juice.
  • Measuring Cups and Spoons: For precise ingredient quantities.
  • Fine Mesh Strainer: To ensure only the creamy part of the coconut milk is used, leaving any sediments behind.
  • Cutting Board: Preferably two – one for fruits and another for vegetables and herbs to avoid cross-flavors.
  • Rubber Spatula or Mixing Spoon: For gently folding the ingredients together without crushing the blueberries.
  • Cling Film or Reusable Food Wrap: Cover the bowl during marination.
  • Serving Platter or Individual Serving Bowls: To present the ceviche in a visually appealing manner.

It’s beneficial to have everything prepared and within reach, creating a more streamlined cooking process, especially for dishes that rely on the freshness of their ingredients, like ceviche.

Serving Suggestions


  1. Ceviche Cups: Use hollowed-out coconut shells as natural and thematic bowls for serving the ceviche. This not only adds a tropical aesthetic but also a touch of authenticity to your presentation.
  2. Garnish: Sprinkle the ceviche with toasted coconut flakes for a delightful crunch and contrast in texture. A few fresh basil or mint leaves can also elevate the color palette and give a pleasant aromatic hint.
  3. Citrus Notes: Garnish with thin lime wheel slices or twists to highlight the citrus element in the dish.
  4. Glass Bowls: Transparent bowls can allow your guests to admire the vibrant colors of the ceviche, making the dish even more appetizing.

Accompanying Dishes:

  1. Tortilla or Plantain Chips: Their crispiness complements the soft texture of the ceviche, providing a delightful crunch in each bite.
  2. Chilled Soups: Gazpacho or a coconut-lime soup can be a refreshing pairing, particularly in warm weather.
  3. Grilled Seafood: If you’re looking to make this a more substantial meal, grilled shrimp or white fish seasoned with lime and cilantro would be an excellent accompaniment.
  4. Coconut Rice: A side of fluffy coconut rice can add a hearty element to the dish, absorbing any extra coconut-lime broth from the ceviche beautifully.
  5. Mixed Green Salad: A simple salad with mixed greens, mango, and a light lime vinaigrette can complement the richness of the ceviche.
  6. Beverages: Pair the ceviche with refreshing drinks such as a mojito, a chilled white wine, or sparkling coconut water.
Blueberry Ceviche in a serving bowl

Remember, the aim is to enhance and not overpower the primary flavors of the ceviche. Hence, choose sides that complement rather than compete with its delicate balance of flavors.

Storage Instructions


  1. Airtight Containers: To maintain the freshness of the ceviche, transfer it to an airtight container. This will prevent it from absorbing other flavors in the refrigerator and keep out excess moisture which might dilute the marinade.
  2. Consume Quickly: Ceviche is a dish that thrives on freshness. Ideally, it should be consumed within 24 hours. After this period, the blueberries might lose their firm texture, and the flavors could become overly intense due to prolonged marination.
  3. Do Not Leave Out: Ceviche, being a raw dish, should not be left out at room temperature for extended periods. If serving during a party or gathering, try to keep it on a bed of ice or return it to the refrigerator if it won’t be consumed within an hour.


  1. Not Recommended: Freezing is not advisable for ceviche, especially one with blueberries. The freezing and thawing process will alter the texture of the blueberries, making them mushy. Additionally, the coconut milk may separate or become grainy upon thawing.

Reviving Leftover Ceviche:

  1. Fresh Juice: If the ceviche seems a bit dry after storage, you can add a bit more fresh lime juice to revive its zestiness.
  2. Additional Fresh Ingredients: If you have leftover ceviche and want to spruce it up the next day, consider adding freshly chopped ingredients like avocado or herbs. This will reintroduce a fresh element to the dish.
  3. Ceviche Salad: Another way to repurpose leftover ceviche is to mix it with fresh greens and enjoy it as a salad.

Remember, the essence of ceviche is its freshness. When storing, aim to retain that fresh quality as much as possible. Always perform a taste and smell test before consuming leftovers to ensure they haven’t spoiled.

Frequently Asked Questions (FAQs)

1. Can I use frozen blueberries instead of fresh ones?
While fresh blueberries are recommended for their firm texture and vibrant flavor, frozen ones can be used in a pinch. Thaw them completely and pat dry to remove any excess moisture before incorporating them into the ceviche.

2. How long should I marinate the ceviche for optimal flavor?
For the best balance of flavors, marinate the ceviche for at least 1-2 hours in the refrigerator. This allows the lime juice to infuse the blueberries while still maintaining their firm texture.

3. I’m not a fan of coconut milk. Can I substitute it with something else?
Absolutely! If coconut milk isn’t to your liking, you can substitute it with light cream or Greek yogurt for a creamy texture. If you prefer a more tangy flavor, go with a citrus-forward marinade using extra lime or even a splash of orange juice.

4. Can I add seafood to this ceviche?
Certainly. Shrimp, scallops, or white fish like sea bass or snapper would complement the flavors well. Ensure any seafood added is very fresh, and consider briefly marinating it in lime juice to “cook” it in the traditional ceviche manner.

5. Is there a vegan alternative to the ceviche?
The Blueberry Ceviche with Coconut and Lime is already vegan. However, if you’re looking for additional substance, consider adding diced avocado or hearts of palm for added texture and creaminess.

6. How spicy is this dish?
This recipe as provided isn’t spicy, but you can easily kick up the heat by adding diced jalapeños or a dash of chili flakes to the marinade.

7. I’m allergic to nuts. Can I still enjoy this ceviche?
Absolutely. If the serving suggestions or recipe variations mention nuts, simply omit them or replace with seeds like roasted pumpkin or sunflower seeds for that crunch.

8. Can I prepare this ceviche a day in advance?
While you can prepare it a day ahead, keep in mind that the flavors will intensify and the blueberries might soften slightly. If you plan to serve it the next day, consider adding the lime juice closer to serving time to preserve the texture of the blueberries.

Remember, cooking is as much about personal preference as it is about following a recipe. Feel free to tweak the Blueberry Ceviche with Coconut and Lime to match your tastes and dietary needs!

Blueberry Ceviche with Coconut and Lime Recipe Guide

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 125 calories 6g fat


  • Fresh Blueberries: 1 ½ cups, washed and halved
  • Coconut Milk: 1 cup, full-fat and well-shaken
  • Lime:
    • Zest of 1 lime
    • Juice of 2 limes
  • Red Onion: ¼ cup, finely chopped
  • Cilantro (Coriander): ¼ cup, finely chopped
  • Red Chili Pepper: 1, deseeded and finely sliced (adjust according to heat preference)
  • Fresh Coconut: ¼ cup, thinly sliced or shaved
  • Salt: ½ teaspoon, or to taste
  • Black Pepper: ¼ teaspoon, freshly ground
  • Avocado: 1, diced (optional for added creaminess)
  • Toasted Coconut Flakes: For garnish (optional)


  1. Blueberries: Gently rinse the blueberries under cold water and let them drain. Once drained, halve them and set aside.
  2. Red Onion: Peel the onion and finely chop it until you have approximately ¼ cup. Keep in mind that for ceviche, a finer chop ensures that the flavors meld well without overpowering bites.
  3. Cilantro (Coriander): Wash the cilantro thoroughly and pat dry with a kitchen towel. Finely chop the leaves and some of the tender stems.
  4. Red Chili Pepper: Wash and deseed the chili pepper. For a milder flavor, remove the inner membranes. Finely slice or chop.
  5. Avocado (if using): Cut the avocado in half and remove the seed. Dice the flesh into bite-sized pieces and set aside.
  6. Wash and dry the lime.
  7. Using a zester or the fine side of a grater, zest the lime, ensuring you only capture the green part and not the bitter white pith beneath.
  8. Once zested, cut the lime in half and juice it, either using a manual squeezer or by hand. Extract as much juice as possible.
  9. In the glass mixing bowl, combine the halved blueberries, chopped red onion, cilantro, red chili pepper, and avocado (if using).
  10. Pour in the coconut milk, ensuring you're using the creamy part. You can achieve this by gently shaking the can before opening or using a fine mesh strainer.
  11. Add the lime zest and juice to the mixture.
  12. Season with salt and freshly ground black pepper. Stir gently, ensuring the ingredients are well combined without crushing the blueberries.
  13. Cover the bowl with cling film or a reusable food wrap.
  14. Place the bowl in the refrigerator and let the ceviche marinate for at least 2 hours. This marinating time allows the flavors to meld together, with the lime juice slightly "cooking" and tenderizing the blueberries.
  15. Before serving, give the ceviche a gentle stir. If desired, adjust the seasoning. Transfer to a serving platter or individual serving bowls, garnish with fresh coconut slices and toasted coconut flakes, and serve chilled.


As always, adjustments can be made according to personal taste. If you prefer a creamier texture, you might consider adding more coconut milk, or for a tangier flavor, an extra squeeze of lime could be your go-to.

Our Blueberry Ceviche with Coconut and Lime is more than just a dish; it’s an experience, a journey that melds the tropical allure of the seas with the vibrant zest of summer. With every bite, you’re immersing yourself in a dance of flavors and textures that is both unique and memorable.

But as with all memorable journeys, they’re best when shared. We invite you to not only recreate this dish but to make it your own. Perhaps there’s a special twist or an additional ingredient that elevates it to a new dimension for you. Whatever it might be, we want to hear about it.

If you’ve given this recipe a try, snap a photo and share it with us on [our social media handles]. Use the hashtag #BlueberryCevicheMagic so we, and our community of passionate food lovers, can be a part of your culinary adventure.

Loved it? Think there’s a way to make it even better? Drop us a comment below or send us a message. Your feedback not only helps us improve but also inspires us to keep bringing unique, flavorful dishes to your table.

Here’s to a world where food is more than sustenance; it’s an experience, a story, a bond. Happy cooking!

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