• Seanosaurus

Fijian Ceviche

A traditional dish with a few healthy tweaks, perfect for a meal following a fast or if you just want to keep it light and fresh.

Serves 4


300g white fish fillets (mahi-mahi or snapper)

¼ cup lime juice, plus 1 tbsp extra to serve

1 tsp Murray river salt

250ml coconut cream

¼ red onion, very finely chopped or minced

1 green chilli finely chopped

2 tomatoes, seeds removed and finely chopped

8 lettuce leaves, to serve

4 cherry tomatoes, quartered, to garnish


Cut the fish into small bite-size pieces and place in a glass or plastic bowl. Add lime juice, salt, coconut cream, onion and chilli (to your taste). Stir to combine, cover and marinate in the refrigerator for 1 hour.

Just prior to serving, add tomato. Divide marinated fish between lettuce leaves and garnish with cherry tomatoes and a sprinkle of lime juice.

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