Ceviche with coconut and lime

This makes a perfect appetiser it's easy to prepare, fresh and bursting with flavour.


  • 300g

    Fresh Hoki Fillets

  • 1/2 cup

    lime or lemon juice

  • 1/3

    telegraph cucumber, diced

  • 2

    tomatoes, diced

  • 1/2

    small red onion, finely diced

  • 1

    red chilli, finely chopped

  • 3-4 tbsp

    coconut cream or milk

  • coriander (cilantro), chopped

  • fish sauce or salt to taste


  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. Then mix fish with all other ingredients and a few tablespoons of marinating juice to taste.
  4. Season with salt or fish sauce to taste.

Rate this recipe

Failed to rate recipe.