Ceviche with coconut and lime
This makes a perfect appetizer - it's easy to prepare, fresh and bursting with flavour.
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
- Cut hoki into small pieces and finely dice all other ingredients.
- 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.
- Drain fish and reserve juice.
- Mix fish with all other ingredients and a few tablespoons of marinating juice to taste.
- Season with salt or fish sauce to taste.
Foodie Tip
Serve chilled in shot glasses
Nutritional Information*
(per serve) | (per 100g)
544kJ
Energy
15.6g
4.2g
Total Fat
3.0g
Saturated fat
47mg
Sodium
0.2g
52.5mg
135mg
1.8g
Total Carbohydrate
1.8g
Sugar
*Nutrition figures are averages only.
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