Toasted Coconut Passion Fruit Ceviche

no-cook and disappeared before I could enjoy it

Aug 07, 2026

∙ Paid

I’m writing to you from a much-needed getaway with Ryan. His dad is home with the dogs, my parents have the kids, and we’re incredibly grateful for a little time away together after the hellacious two months we’ve had. I still feel like I’m walking through a nightmare while the rest of the world spins by without me, but I’m trying to be present for moments like this, and for the time we recently had away with the kids in the mountains.

We packed a truly absurd amount into three days, basically every outdoor extreme mountain sport my kids could talk us into. We did an escape room (our family’s favorite activity, and the one in Truckee is actually really fun and the puzzles are well-executed), the boys played a round of golf, we parasailed over Lake Tahoe, went whitewater rafting, hit the water slides, and roller skated at Northstar while eating the surprisingly great gluten-free crust at Rubicon Pizza. We finished with the high ropes course at Tahoe Treetop Adventures in Tahoe City, where we’re repeat guests. This time the kids talked me into the “black diamond” course. The views were stunning. The height was terrifying. My kids are so much braver than I was at their age. Or maybe I was that brave and my dizzy, motion-sick, perimenopausal self just doesn’t remember those days.

Ryan’s parents lived in Truckee when the boys were young, so it has always been one of our cozy, safe places. It felt especially good to be there this time.

Toasted Coconut Passion Fruit Halibut Ceviche

When we got home, the fridge was nearly empty except for a few pieces of produce I’d bought for a recipe I thought I’d have the energy to develop for you before we left. Then a rough day hit and I lost steam. Thankfully, a friend in our neighborhood had recently returned from an Alaskan fishing trip and given us some beautiful fresh halibut, which I’d tucked into the freezer.

I pulled it out one night and turned it into this coconut passion fruit ceviche. We were heading out to dinner with Ryan’s dad, so I served it as an appetizer with chips, but next time I’ll absolutely make a meal of it with last week’s Summer Stone Fruit Salad with Whipped Pesto Ricotta alongside it. Ryan took the leftovers to work the next day because, again, there was quite literally nothing else in our refrigerator. I only managed to get about five chips’ worth before it disappeared and was genuinely disappointed by how quickly it went.

The passion fruit and lime lightly cure the halibut, while coconut cream makes the whole thing silky and mellows the acidity. Mango adds just enough sweetness, cucumber keeps it crisp, and toasted coconut on top gives it a little crunch. It tastes like something we should be eating somewhere tropical, which is perhaps exactly what I needed.

And if raw fish makes you nervous (Barb was always firmly in that camp), cooked shrimp would be equally delicious here.

xo Danielle