Description
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.
Add 1/2 tsp sugar to enhance coconut flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Pacific Island
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 35 mg
