I really enjoy how quickly this recipe comes together and how fresh it tastes. I love the way the lemon juice lightly “cooks” the fish, giving it a tender texture while still keeping it delicate. The crisp cucumber, sweet capsicum, and mild spring onion add the perfect crunch, and the coconut cream brings a smooth, silky finish. I also appreciate that I can easily customize it with extra vegetables, herbs, or spices.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500g fresh firm white fish 120ml lemon juice (approx 2 lemons) ½ cucumber ½ red capsicum 1 spring onion 1 cup coconut cream 1 tsp salt
Directions
I begin by cutting the fish into 1 cm cubes. I place the fish in a bowl and pour the lemon juice over it, stirring to coat every piece. I then chill it in the fridge for about 20 minutes to marinate and lightly cure.
While the fish marinates, I finely dice the cucumber and capsicum and thinly slice the spring onion. Once the fish has finished marinating, I add all the chopped vegetables to the bowl.
I pour in the coconut cream and add the salt. I stir everything together gently but thoroughly until it’s well combined. I adjust the seasoning with additional salt and pepper if needed. I keep the mixture chilled in the fridge until I’m ready to serve.
I like adding finely chopped chilli for a little heat. Sometimes I stir in diced avocado to make it creamier and more filling. I often add fresh coriander, as it gives the dish a bright herbal lift. Red onion or cherry tomatoes also work beautifully for added texture and sweetness. For a slightly sweeter finish, I add about ½ teaspoon of sugar to enhance the coconut flavor.
Storage/Reheating
I keep leftovers refrigerated and enjoy them within 24 hours for the best freshness and texture. Because this dish relies on the acidity of lemon juice to “cook” the fish, I don’t reheat it. I simply stir it before serving to refresh the mixture.
FAQs
What type of fish works best?
I prefer firm, very fresh white fish like kingfish, snapper, trevally, gurnard, or even tuna.
Does the lemon juice fully cook the fish?
It lightly cures the fish, giving it a tender texture, but I always use the freshest fish possible.
Can I make this ahead of time?
Yes, I prepare it about an hour ahead, but I avoid letting it sit too long so the fish stays tender and not overly firm.
Can I add more vegetables?
Yes, I add anything I like—avocado, chilli, tomatoes, red onion, or coriander.
Is the coconut cream necessary?
I find it rounds out the acidity of the lemon and gives the dish its signature creamy finish, but I can reduce it if I prefer a lighter result.
Can I use lime juice instead of lemon?
Yes, lime works beautifully and gives the dish a slightly sharper flavor.
How do I know if the fish is fresh enough?
I choose fish that smells clean, not fishy, with firm flesh and a glossy surface.
Can I make this without coconut cream?
Yes, but the texture and flavor will be more traditional ceviche-style without the creamy element.
Can I serve this with anything?
I love serving it with lettuce cups, tortilla chips, crusty bread, or spooned over chilled rice.
Can I freeze leftovers?
No, I avoid freezing raw or citrus-cured fish, as the texture becomes mushy.
Conclusion
I love making coconut cream raw fish because it’s refreshing, simple, and wonderfully customizable. The cool, creamy coconut pairs beautifully with bright citrus and crisp vegetables, creating a dish that always feels fresh and vibrant. Whether I serve it as an appetizer, a light meal, or part of a summer spread, it’s always a crowd-pleasing favorite.
A bright, refreshing ceviche-style dish made with citrus-cured white fish, crisp vegetables, and creamy coconut for a perfectly balanced, cool, and vibrant meal.
Ingredients
500 g fresh firm white fish, diced
120 ml lemon juice (about 2 lemons)
1/2 cucumber, finely diced
1/2 red capsicum, finely diced
1 spring onion, thinly sliced
1 cup coconut cream
1 tsp salt
Instructions
Cut the fish into 1 cm cubes and place in a bowl. Pour lemon juice over the fish, stir to coat, and refrigerate for 20 minutes to lightly cure.
While the fish marinates, finely dice the cucumber and capsicum, and slice the spring onion.
After marinating, add all chopped vegetables to the fish.
Pour in the coconut cream and add the salt. Stir gently until well combined.
Adjust seasoning to taste and keep chilled until ready to serve.
Notes
Add finely chopped chili for heat.
Stir in diced avocado for extra creaminess.
Add fresh coriander for brightness.
Include red onion or cherry tomatoes for extra sweetness and crunch.
