Ceviche with coconut and lime


  • 1 x 425g

    Sealord Natural Hoki Fillets, defrosted overnight & diced

  • 3/4 cup

    lime or lemon juice

  • 1/2

    telegraph cucumber (diced)

  • 2

    tomatoes (diced)

  • 3/4

    small red onion (finely diced)

  • 1-2

    red chilli (finely chopped)

  • 4-5 Tbsp

    coconut cream or milk

  • coriander (cilantro) chopped

  • fish sauce or salt

Foodie Tip

Serve chilled in shot glasses


  1. Cut hoki into small pieces and finely dice all other ingredients.
  2. Combine hoki and lemon or lime juice in a bowl. Cover and leave to marinate in fridge for 10 minutes. Fish should look opaque and white in colour.
  3. Drain fish and reserve juice.
  4. Mix fish with all other ingredients and a few tablespoons of marinating juice to taste.
  5. Season with salt or fish sauce to taste.