Ceviche with Coconut and Ginger

• 1 1/2 pounds boneless, skinless red snapper fillet, cut into 1/4-inch dice
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1 teaspoon fine sea salt
• 1 tablespoon vegetable oil
• 1/2 small white onion, cut into 1/4-inch dice
• 3/4 cup coconut milk
• 5 dried aji chiles, seeded and rehydrated (page 152)
• 2 tablespoons julienned fresh basil
• 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
• Garnish: Finely shredded iceberg lettuce tossed with lime juice and a pinch of salt and diced candied ginger

1. In a large bowl, toss the snapper with the lemon and lime juices and the salt and let marinate for 1 hour in the refrigerator.
2. Meanwhile, to make the coconut-chile sauce, in a skillet, heat the oil over medium-high heat and saute the onion just until translucent, 2 to 3 minutes.
3. In the jar of a blender, add the sauteed onion, coconut milk, and chiles and puree until smooth; strain through a fine-mesh sieve into a bowl.
4. Drain off the marinade from the fish.
5. In a large bowl, toss the snapper with the basil.
6. Drizzle half of the coconut-chile sauce over the fish and use the remaining sauce as a dip for the tacos.
7. Serve immediately.
8. To serve, place some iceberg slaw in each crispy shell, divide the filling equally between them, top with garnish, and arrange in a taco holder.
9. Or, lean the filled shells in a row, propped upright, on a platter.
10. Eat right away.
11. To build your own, place some slaw, then filling, in a crispy shell, and eat right away.

red snapper, lime juice, lemon juice, salt, vegetable oil, white onion, coconut milk, chiles, fresh basil, tortilla shells, lime juice

Taken from www.epicurious.com/recipes/food/views/ceviche-with-coconut-and-ginger-393992 (may not work)