Ceviche with coconut and lime

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

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-saturated-fat-icon
  • low-sodium-icon

Ingredients

  • 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

Directions

  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.

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Foodie Tip

Serve chilled in shot glasses

Nutritional Information*

(per serve) | (per 100g)

544kJ

Energy

15.6g

Protein

4.2g

Total Fat

3.0g

Saturated fat

47mg

Sodium

52.5mg

EPA

135mg

DHA

1.8g

Total Carbohydrate

1.8g

Sugar

*Nutrition figures are averages only.

222kJ

Energy

1.7g

Total Fat

1.2g

Saturated fat

19mg

Sodium

21.4mg

EPA

55mg

DHA

2.0g

Total Carbohydrate

1.9g

Sugar

*Nutrition figures are averages only.