Fresh fish prepared as ceviche, tossed with coconut milk and vegetables, and topped with coriander. A classic from a Polynesian island, ready in just 15 minutes, where the raw fish is cured in lime juice and balanced by the creaminess of coconut milk.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 400 g white fish
- 4 limes
- 3 tomatoes
- 1 cucumber
- 1 bunch of spring onions
- 200 ml coconut milk
- ½ bunch of fresh coriander (optional)
- Salt and pepper
- 1-2 tbsp olive oil
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Method
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1Cut the fish into cubes of approx. 1,5 x 1,5 cm and sprinkle with salt.
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2Finely grate the zest of 1–2 limes and squeeze the juice of the three limes over the fish. Toss to combine.
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3Rinse all the vegetables.
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4Cut the tomatoes into quarters, remove the seeds, and slice the flesh.
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5Peel the cucumber and cut in half lengthwise. Remove the seeds with a spoon or a parisienne scoop. Cut into slices.
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6Finely slice the spring onion and pick the coriander leaves.
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7Combine the vegetables with the fish and add the coconut milk before serving. Season with salt and pepper to taste and top with olive oil. Plate in small bowls with a lime slice and garnish with coriander. Serve as a starter or with rice as a main dish.
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8TIP: Add slices of fresh chili and, if desired, grated carrot.
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