15 Fragrant Arroz Con Coco Colombiano Recipes That Taste Like the Coast

When I think of the Colombian coast, the first thing that comes to mind is the irresistible aroma of Arroz Con Coco. This dish is more than just a staple; it’s a celebration of tropical flavors. From the classic version to creative twists like pineapple-infused variations, each recipe offers a unique taste of paradise. Join me in exploring these 15 fragrant recipes and see how they can turn your next meal into a coastal celebration. Let’s bring a little taste of the coast to your kitchen!

Classic Arroz Con Coco

Arroz Con Coco is a beloved Colombian dish that beautifully marries rice, coconut, and a touch of sweetness, making it a favorite at family gatherings and celebrations.

This dish hails from the Caribbean coast of Colombia, where coconuts flourish and the flavors of the tropics come alive. It’s a delightful combination of creamy coconut milk and aromatic spices, resulting in a comforting dish that can be enjoyed as a side or even as a dessert.

In this recipe, we’ll guide you through the classic preparation of Arroz Con Coco that serves 4 to 6 people. With its rich flavor and unique texture, this dish is sure to impress your friends and family.

Whether you’re serving it alongside grilled fish or enjoying it on its own, Arroz Con Coco is a taste of Colombia that you won’t want to miss.

Ingredients:

2 cups white rice
1 can (14 ounces) coconut milk
1 cup water
1 cup grated coconut (fresh or desiccated)
1/2 cup sugar (adjust to taste)
1/4 teaspoon salt
1-2 whole cloves (optional)
1 stick of cinnamon (optional)

Cooking Instructions:

Rinse the Rice: Start by rinsing the white rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming too sticky. Drain well.
Combine Ingredients: In a large pot, combine the rinsed rice, coconut milk, water, grated coconut, sugar, and salt. If you desire a more aromatic flavor, add the whole cloves and the stick of cinnamon. Stir the mixture gently to combine all the ingredients evenly.
Cook the Rice: Place the pot over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. Keep an eye on it to make certain it doesn’t boil over or stick to the bottom.
Check for Doneness: After about 20 minutes, check the rice. It should be tender and have absorbed most of the liquid. If there’s still excess liquid, continue cooking for a few more minutes, but be careful not to overcook.
Fluff and Serve: Once the rice is fully cooked, remove the pot from the heat and let it sit covered for an additional 5 minutes. This allows the flavors to meld. Afterward, use a fork to fluff the rice gently. Remove the whole cloves and cinnamon stick before serving.
Garnish and Enjoy: Serve the Arroz Con Coco warm, garnished with extra grated coconut if desired. Enjoy it as a side dish or a sweet treat on its own!

Extra Tips:

For an extra layer of flavor, consider toasting the grated coconut in a dry skillet until golden brown before adding it to the rice mixture. This will enhance the coconut’s natural flavor and provide a lovely crunch.

Additionally, feel free to experiment with the sweetness; some prefer it sweeter while others enjoy a more subtle taste. This dish can also be paired with fresh fruits, making it a versatile option for any meal or occasion.

Arroz Con Coco With Shrimp

Arroz Con Coco With Shrimp is a delightful Colombian dish that combines the rich flavor of coconut rice with the savory taste of shrimp. This dish is a perfect representation of the coastal cuisine of Colombia, where coconut and seafood are staples. The sweet and creamy coconut rice pairs beautifully with the tender shrimp, creating a meal that’s both comforting and exotic.

Whether you’re looking to impress guests or simply enjoy a taste of Colombia at home, this recipe is bound to become a favorite.

To prepare Arroz Con Coco With Shrimp, you’ll need a few simple ingredients that are commonly found in Colombian kitchens. This dish isn’t only easy to make, but it also brings a touch of the Caribbean to your dining table. The combination of spices, coconut milk, and shrimp will transport you straight to the beaches of Colombia.

Let’s get started on this flavorful culinary adventure!

Ingredients (Serves 4-6)

2 cups of long-grain rice
1 can (13.5 oz) of coconut milk
1 cup of water
1 lb of shrimp, peeled and deveined
1 tablespoon of olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
1 bell pepper, chopped (red or green)
1 teaspoon of cumin
1 teaspoon of paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

Cooking Instructions

Prepare the Rice: Rinse the long-grain rice under cold water until the water runs clear. This step helps to remove excess starch and prevents the rice from becoming sticky. Drain and set aside.
Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped bell pepper. Sauté the mixture for about 3-4 minutes, or until the onions become translucent and fragrant.
Add the Rice: Stir in the rinsed rice into the pot with the sautéed vegetables. Toast the rice for about 2-3 minutes, stirring occasionally. This step enhances the flavor of the rice and helps it absorb the coconut milk better.
Combine Coconut Milk and Water: Pour in the coconut milk and water into the pot. Add the cumin, paprika, salt, and pepper. Stir well to combine all the ingredients. Bring the mixture to a gentle boil.
Cook the Rice: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid. Avoid lifting the lid during this time to guarantee even cooking.
Cook the Shrimp: In a separate skillet, heat a little olive oil over medium heat. Add the peeled and deveined shrimp and season with salt and pepper. Cook the shrimp for about 3-4 minutes, turning occasionally, until they’re pink and opaque. Remove from heat.
Combine and Serve: Fluff the coconut rice with a fork and gently fold in the cooked shrimp. Serve warm, garnished with fresh chopped cilantro for a burst of flavor.

Extra Tips

When making Arroz Con Coco With Shrimp, consider using fresh shrimp for the best taste and texture. If you’re unable to find fresh shrimp, frozen shrimp can work as well, but verify to thaw them properly before cooking.

For added flavor, you can include a splash of lime juice or a few slices of lime while cooking the shrimp. Additionally, feel free to customize the dish by adding vegetables like peas or corn for a pop of color and nutrition.

Enjoy this delicious dish with a side of avocado or a crisp salad for a complete meal!

Spicy Arroz Con Coco

Spicy Arroz Con Coco is a delicious Colombian dish that brings together the rich flavors of coconut and spices to create a unique twist on the traditional Arroz Con Coco. This dish is perfect for those who enjoy a little heat in their meals, as it combines the sweetness of coconut with a kick of spice.

It’s not only a delightful accompaniment to any meal, but it can also stand on its own as a fulfilling main dish. The creamy texture of the coconut milk pairs beautifully with the aromatic spices, making it a favorite in many Colombian households.

Cooking Spicy Arroz Con Coco is a straightforward process that requires a few essential ingredients and steps. The key to achieving the perfect balance of flavors lies in the careful preparation of the rice and the spices. This dish is a celebration of Colombian culture and is often enjoyed at family gatherings and special occasions.

Let’s explore how to prepare this delectable dish that serves 4-6 people.

Ingredients

2 cups of long-grain rice
1 can (400 ml) of coconut milk
1 ½ cups of water
1 teaspoon of salt
1 tablespoon of vegetable oil
1 small onion, finely chopped
2 cloves of garlic, minced
1 teaspoon of cumin
1 teaspoon of paprika
½ teaspoon of chili powder (adjust to taste)
1 small red bell pepper, diced
1 small jalapeño pepper, finely chopped (optional for extra heat)
Fresh cilantro, chopped (for garnish)

Cooking Instructions

Rinse the Rice: Begin by rinsing the long-grain rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. Drain the rice and set it aside.
Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for an additional minute until fragrant, being careful not to burn the garlic.
Add the Spices: Once the onions and garlic are ready, stir in the cumin, paprika, and chili powder. Mix well to coat the aromatics with the spices, allowing them to toast slightly for about 1-2 minutes. This step enhances the flavors of the spices.
Combine Rice and Liquids: Add the rinsed rice to the pot and stir well to combine it with the spiced onion and garlic mixture. Next, pour in the coconut milk and water, and add the salt. Stir everything together until the rice is evenly coated.
Incorporate the Vegetables: Fold in the diced red bell pepper and the jalapeño pepper (if using). These will add both color and flavor to the dish, making it not only tasty but visually appealing.
Cook the Rice: Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for about 20-25 minutes. Avoid lifting the lid during this time, as the steam is essential for cooking the rice properly.
Fluff and Serve: Once the rice is cooked and the liquid is absorbed, remove the pot from the heat. Let it sit, covered, for an additional 5 minutes. Finally, fluff the rice with a fork, garnish it with freshly chopped cilantro, and serve warm.

Extra Tips

When preparing Spicy Arroz Con Coco, feel free to adjust the level of spice according to your preference. You can add more chili powder or even include a splash of hot sauce for a bolder flavor.

Additionally, if you want a creamier consistency, you can increase the amount of coconut milk slightly. Serve this dish alongside grilled meats or seafood for a complete meal, or enjoy it on its own as a delightful vegetarian option.

Pineapple Infused Arroz Con Coco

Pineapple Infused Arroz Con Coco is a delightful Colombian dish that combines the rich flavors of coconut rice with the sweet and tangy notes of pineapple. This version of Arroz Con Coco brings an exotic twist to the traditional recipe, making it a perfect accompaniment to seafood or a standalone dish for any occasion.

The infusion of pineapple not only enhances the flavor but also adds a vibrant color to the dish, making it as visually appealing as it’s delicious.

To make this dish, you’ll need to source fresh coconut milk, pineapple, and a few staple ingredients that are common in Colombian cooking. The melding of coconut and pineapple flavors creates a tropical experience that transports you to the beautiful beaches of the Caribbean coast of Colombia.

Whether served at a family gathering, a festive celebration, or just a cozy night in, this Pineapple Infused Arroz Con Coco is sure to impress.

Ingredients (Serves 4-6)

2 cups long-grain rice
1 can (13.5 oz) coconut milk
1 cup pineapple juice
1 cup fresh pineapple, diced
2 cups water
1 teaspoon salt
1 tablespoon sugar (optional for sweetness)
1 tablespoon vegetable oil (or butter)
1/2 teaspoon cinnamon (optional)
Fresh cilantro or parsley for garnish (optional)

Cooking Instructions

Rinse the Rice: Begin by rinsing the long-grain rice under cold water until the water runs clear. This helps to remove excess starch, which can make the rice gummy when cooked. Drain well and set aside.
Prepare the Cooking Liquid: In a large pot, combine the coconut milk, pineapple juice, and water. Stir in the salt and sugar (if using) to balance the flavors. This mixture will create a creamy, sweet base for the rice.
Heat the Oil: In the same pot, add the vegetable oil (or butter) and heat over medium heat. Once the oil is hot, add the rinsed rice to the pot. Stir the rice gently for about 2-3 minutes until the grains are slightly toasted and coated with the oil.
Add the Cooking Liquid: Pour the coconut and pineapple juice mixture over the rice. Add the diced fresh pineapple to the pot, and if desired, sprinkle in the cinnamon for added warmth and flavor. Stir everything together gently to combine.
Cook the Rice: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer for about 18-20 minutes, or until the rice has absorbed all the liquid and is tender. Avoid lifting the lid during cooking as this can release steam.
Fluff and Serve: Once the rice is cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This resting period helps to further steam the rice. Afterward, fluff the rice with a fork and serve warm. Garnish with fresh cilantro or parsley if desired.

Extra Tips

When cooking Pineapple Infused Arroz Con Coco, it’s important to use high-quality coconut milk for the best flavor.

For an even richer taste, you can toast some shredded coconut in a dry skillet until golden brown and sprinkle it on top before serving. Additionally, feel free to experiment with the sweetness by adjusting the amount of sugar based on your preference.

Enjoy this dish with grilled shrimp or fish to enhance the tropical experience!

Arroz Con Coco With Black Beans

Arroz Con Coco, a traditional Colombian dish, is known for its rich and creamy coconut flavor, paired with the wholesome taste of rice. When combined with black beans, this dish not only becomes heartier but also adds a beautiful contrast of flavors and textures. The sweetness of the coconut milk complements the earthy notes of the black beans, making it a perfect meal for any occasion.

Whether you’re planning a family dinner or hosting friends, Arroz Con Coco With Black Beans is sure to impress. This dish isn’t only delicious but also nutritious, providing a good balance of carbohydrates, protein, and healthy fats. The preparation is straightforward, and the cooking process brings together the delightful aromas of coconut and spices. Once you master this recipe, you’ll want to make it a regular part of your culinary repertoire.

Ingredients (Serves 4-6)

2 cups long-grain rice
1 can (13.5 oz) coconut milk
1 ½ cups water
1 can (15 oz) black beans, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon fresh cilantro, chopped (for garnish)

Cooking Instructions

Prepare the Rice: Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky during cooking. Drain and set aside.
Cook the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cumin, cooking for an additional minute until fragrant.
Combine Ingredients: Add the rinsed rice to the pot and stir well to coat the grains with the oil and aromatics. This step enhances the flavor of the rice.
Add Coconut Milk and Water: Pour in the coconut milk and water, then stir to combine. Add the salt at this stage to season the mixture. Bring the mixture to a gentle boil.
Simmer the Rice: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid during cooking to retain steam.
Incorporate Black Beans: Once the rice is cooked, gently fluff it with a fork and fold in the drained black beans. Cover the pot again and let it sit for another 5 minutes to warm the beans through.
Serve: Transfer the Arroz Con Coco With Black Beans to a serving dish, garnishing with fresh cilantro on top for a pop of color and freshness. Serve warm and enjoy!

Extra Tips

When making Arroz Con Coco With Black Beans, feel free to adjust the seasoning to your taste. If you prefer a spicier kick, you can add chopped jalapeños or a pinch of cayenne pepper.

Additionally, using homemade coconut milk can elevate the dish if you have the time. Remember, the key to perfect rice is avoiding the temptation to lift the lid while it cooks, as the steam is essential for achieving that fluffy texture. Enjoy your culinary adventure!

Coconut Rice With Mango Salsa

Coconut Rice with Mango Salsa, or “Arroz con Coco con Salsa de Mango,” is a delightful dish hailing from the coastal regions of Colombia. This fusion of creamy coconut rice paired with the vibrant sweetness of mango salsa creates a mouthwatering experience that beautifully embodies the tropical flavors of the region.

Perfect as a side dish or even a light main course, it’s sure to impress family and friends alike.

To prepare this dish, the rice is cooked in a rich coconut milk mixture, infusing it with flavor and giving it a luscious texture. The accompanying mango salsa adds a rejuvenating contrast, with its zesty lime juice and the crunch of red onion and cilantro.

Whether you’re enjoying it at a summer gathering or as a comforting meal at home, Coconut Rice with Mango Salsa is a dish that brings warmth and joy to any dining table.

Ingredients (serving size: 4-6 people)

2 cups long-grain white rice
1 can (13.5 oz) coconut milk
1 ½ cups water
1 tsp salt
1 tbsp sugar
1 ripe mango, diced
½ small red onion, finely chopped
¼ cup fresh cilantro, chopped
1 lime, juiced
Salt and pepper to taste

Cooking Instructions

1. Rinse the Rice: Begin by rinsing the long-grain white rice under cold water in a fine-mesh strainer until the water runs clear. This step removes excess starch and helps prevent the rice from becoming overly sticky during cooking.

2. Cook the Rice: In a large pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir the mixture gently and bring it to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes, or until the rice absorbs all the liquid and is tender.

3. Fluff the Rice: After the rice has finished cooking, remove the pot from the heat and let it sit covered for an additional 5 minutes. This allows the rice to steam and become fluffy.

After the resting period, use a fork to fluff the rice gently.

4. Prepare the Mango Salsa: While the rice is cooking, Prepare the Mango Salsa. In a mixing bowl, combine the diced mango, finely chopped red onion, chopped cilantro, lime juice, and season with salt and pepper to taste.

Mix the ingredients gently to avoid mashing the mango.

5. Serve: To Serve, scoop the coconut rice onto a plate or in a bowl, and top it generously with the mango salsa. Enjoy the dish warm, allowing the flavors to meld beautifully.

Extra Tips

For an added layer of flavor, consider toasting the rice in a bit of oil before adding the coconut milk and water. This enhances the nutty aroma and taste of the rice.

Additionally, feel free to customize the mango salsa by incorporating other fruits such as diced bell peppers, jalapeños for heat, or even avocado for creaminess. Adjust the acidity of the salsa with more or less lime juice according to your preference.

Enjoy your culinary adventure with this Colombian classic!

Arroz Con Coco and Grilled Fish

Arroz con Coco, or coconut rice, is a beloved dish in Colombian cuisine that combines the rich flavor of coconut with the comforting texture of rice. This dish is often served alongside grilled fish, making it a perfect pairing for a hearty and flavorful meal.

The creamy coconut rice complements the smoky char of the fish, creating a delightful balance of flavors that will transport your taste buds straight to the Caribbean coast of Colombia.

To prepare Arroz con Coco and Grilled Fish, you’ll need to gather fresh ingredients that will enhance the dish’s authentic flavors. The coconut rice is generally cooked with coconut milk, sugar, and a hint of salt, while the grilled fish is seasoned with a blend of spices that adds depth to the overall meal.

Together, these elements create a dish that isn’t only delicious but also visually appealing when plated.

Ingredients (Serves 4-6)

2 cups long-grain rice
1 can (13.5 oz) coconut milk
1 cup water
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon vegetable oil
4-6 fish fillets (such as tilapia, snapper, or grouper)
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Coconut Rice: Rinse the long-grain rice under cold water until the water runs clear. This helps to remove excess starch and prevent the rice from becoming gummy. Drain well.

2. Cook the Rice: In a medium pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir well to combine and bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and has absorbed all the liquid. Turn off the heat and let the rice sit, covered, for an additional 5 minutes.

3. Season the Fish: While the rice is cooking, prepare the fish. In a small bowl, mix together the lemon juice, garlic powder, paprika, and black pepper. Rub this mixture all over the fish fillets, ensuring they’re well-coated for maximum flavor.

4. Grill the Fish: Preheat your grill or grill pan over medium-high heat. Lightly brush the grill grates with vegetable oil to prevent sticking.

Once hot, place the fish fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork and has nice grill marks.

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5. Serve: Fluff the coconut rice with a fork and serve it alongside the grilled fish. Garnish with fresh cilantro if desired for an extra burst of flavor and color.

Extra Tips

When cooking Arroz con Coco, using high-quality coconut milk will greatly enhance the flavor of the dish. If you prefer a richer taste, you can use a mix of coconut cream and water.

For the grilled fish, feel free to experiment with different herbs and spices to suit your taste. Additionally, serving the dish with lime wedges can add a revitalizing acidity that complements the flavors beautifully.

Sweet Arroz Con Coco With Raisins

Sweet Arroz Con Coco, a beloved dish in Colombian cuisine, marries the rich flavors of coconut with the delightful sweetness of sugar and raisins. This creamy rice dish is often enjoyed as a dessert or a sweet side dish, making it a favorite among both children and adults alike. The combination of coconut milk and whole coconut gives this dish a unique texture and flavor that’s hard to resist.

This recipe captures the essence of Colombian flavors, making it a perfect addition to any gathering or family meal. To make Sweet Arroz Con Coco With Raisins, you’ll need a few simple ingredients that are commonly found in Colombian cooking. This dish isn’t only easy to prepare but also allows you to enjoy a taste of Colombia right in your kitchen.

The creamy coconut, sweet sugar, and chewy raisins come together to create an unforgettable dessert that will leave everyone asking for seconds.

Ingredients (serving size: 4-6 people):

1 cup of long-grain white rice
2 cups of coconut milk
1 cup of water
1 cup of sugar
1 cup of raisins
1 teaspoon of cinnamon powder
1/2 teaspoon of salt
1/2 cup of grated fresh coconut (optional)
1 teaspoon of vanilla extract (optional)

Cooking Instructions:

Rinse the Rice: Start by rinsing the long-grain white rice under cold water. This helps to remove excess starch and prevents the rice from becoming too sticky. Rinse until the water runs clear, then drain well.
Combine Ingredients: In a large pot, combine the rinsed rice, coconut milk, water, sugar, salt, and cinnamon powder. Stir the mixture gently to dissolve the sugar and evenly distribute the ingredients.
Cook the Rice: Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often, as this can disrupt the cooking process.
Add Raisins: After the rice is cooked, stir in the raisins and grated coconut (if using). Cover the pot again and let it sit for an additional 5-10 minutes. This will allow the raisins to plump up and infuse their sweetness into the rice.
Finish and Serve: Once the rice is fully cooked and the raisins have softened, remove the pot from the heat. Stir in the vanilla extract if desired. Serve the Sweet Arroz Con Coco warm or at room temperature, garnished with additional grated coconut or a sprinkle of cinnamon if you like.

Extra Tips: When making Sweet Arroz Con Coco, using fresh coconut can elevate the dish’s flavor and texture. If you can’t find fresh coconut, canned coconut milk works perfectly.

Adjust the sugar to your taste, especially if you prefer a less sweet dish. For a variation, consider adding a pinch of nutmeg or cardamom for an extra layer of flavor. Enjoy this delightful dish as a dessert or a special treat during festive occasions!

Arroz Con Coco and Chicken

Arroz Con Coco, or coconut rice, is a delightful dish that captures the essence of Colombian cuisine. The combination of rice cooked in creamy coconut milk with chicken creates a harmonious balance of flavors that’s both comforting and exotic. This dish serves as a perfect centerpiece for family gatherings or special occasions, emphasizing the rich culinary traditions of Colombia.

Infused with spices and served alongside tender chicken, this recipe is sure to please the palate and warm the heart. In this recipe, we’ll be incorporating chicken to elevate the classic Arroz Con Coco. The chicken absorbs the aromatic flavors of the coconut and spices, while the rice becomes a fragrant and creamy side that complements the dish beautifully.

You’ll find that the preparation is straightforward, making it accessible for both seasoned cooks and novices alike. Get ready to begin a culinary journey that will transport you straight to the vibrant streets of Colombia!

Ingredients (serves 4-6 people):

2 cups of long-grain white rice
1 can (14 oz) of coconut milk
2 cups of chicken broth
2 tablespoons of vegetable oil
4 chicken thighs (bone-in, skin-on for added flavor)
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon of ground cumin
1 teaspoon of paprika
Salt and pepper to taste
Fresh cilantro, for garnish
Lime wedges, for serving