This easy recipe to become will wow your guests

There is nothing like enjoying a fresh bowl with ceviche grill – A hot point of luxury kitchen overlooking Banderas Bay and Punta Mita Pier in Nayar, Mexico.

But for those of us who reside north of the border this summer, there is still a way to repeat that tropical feeling in your kitchen, thanks to a light courtesy to recipe for the director of Punta Mita or Operations and Marketing Carl Emberson, who channeled his passion for cooking and service in his cooking book, A taste of mita punta.

Josh Sens of Golf recently was caught with Emberson in Mita To enjoy a personal demonstration of Emberson’s “Ceviche Fijian”, called Kokoda, which reflects the scents of Mexico and islands through the involvement of coconut nut milk.

Emberson begins with the sea basin, which he suggests marinating in lemon juice for 30 minutes. Once the fish is ready, cut it into small cubes and add the lemon juice and the coconut milk mixture in a large bowl. Stir, and then combine the fish with onion, tomatoes and peppers. Chili can be added to taste. Next, add salt and pepper and you are ready to serve. The mixture can also be cooled in the refrigerator until you are ready to eat.

Look at the full list of the ingredients below and watch the video above for a full tutorial on how to make cakes at home.

Cocoa components:

Sea bass or white fish (cube)
Lemon juice
Coconut
Onion (thickly chopped)
Chili (to taste)
Spring onion
Salt
Rock salt
pepper
Cut tomatoes
Leeks