Cocoa Vinegar Ceviche Ghanaian Tropical Seafood Delight

Serves: 2

Prep time: Prep time: 25 mins 

Cook time: Marinating time: 1 hr

Total time: 1 hr 25 mins

Dietary: Dairy-free, Gluten-free

Meal type: Starter, Light Main

Misc:

Occasion: Tropical Dinner, Summer Feast, Seafood Tasting

Author: dghchocolatier

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Ingredients

  • 500g fresh tilapia fillets, diced into bite-sized pieces
  • 250ml freshly squeezed lime juice
  • 125 ml cocoa vinegar (or high-quality white wine vinegar if unavailable)
  • 1 tsp smoked sea salt
  • 1 tbsp finely chopped fresh ginger
  • 2 cloves garlic, minced
  • 1 red onion, thinly sliced
  • 2 ripe mangoes, diced
  • 1 cucumber, peeled and cut into thin ribbons
  • med sized tomatoes, diced
  • 2 tbsp fresh coriander chopped
  • 1-2 fresh green chilies, thinly sliced
  • 1 avocado, sliced for garnish
  • Plantain chips, to serve

Method

1. Prepare the tilapia
Check that the fish is fresh and firm. Dice evenly into bite-sized cubes for even marination.

2. Marinate with citrus and cocoa vinegar
In a non-reactive glass or ceramic bowl, combine tilapia with lime juice, cocoa vinegar, and smoked sea salt. Stir gently, then cover and refrigerate for 30 minutes. The acids will “cook” the fish, turning it opaque and tender.

3. Build the flavour base
Add the minced garlic and finely chopped ginger to the marinated fish. These aromatics infuse the ceviche with warm Ghanaian notes.

4. Add colour and texture
Stir in the red onion, diced mangoes, cucumber ribbons, and diced tomatoes. Each element brings a burst of freshness and regional vibrancy.

5. Finish with herbs and spice
Add chopped coriander and thinly sliced green chillies. Adjust chilli heat to your liking for a perfect balance of brightness and warmth.

6. Chill and allow to develop
Cover and refrigerate for at least 1 hour to let the flavours mingle and intensify.

7. Garnish and serve
Just before serving, fold in the avocado slices for creamy contrast.
Spoon into chilled bowls and serve with crisp plantain chips for an authentic Ghanaian crunch.

Chef’s Tip

For a citrus twist, blend lime with a splash of orange juice. Cocoa vinegar adds unique fruity acidity reminiscent of tamarind or tropical balsamic a brilliant way to honour Ghana’s cacao heritage.

Interesting Fact

This dish draws inspiration from Ghana’s coastal fishing communities and cocoa-growing heartlands. Using cocoa vinegar made from the pulp of the cacao fruit turns a classic ceviche into a story of sustainability and local innovation, linking land and sea through flavour.

Shelf Life & Storage

Best eaten fresh within 24 hours. Store refrigerated and covered; do not freeze.

Serving Suggestions

Pair with chilled palm wine, a light tropical lager, or a cold-brew cocoa drink for a refreshing contrast. Serve in coconut shells or glass bowls for presentation flair