Ingredients
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1 white fish fillet (about 1 kg), skinned (Snapper, blue-eye trevalla or tuna)
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Juice of 2 large limes
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1 small red onion, finely diced
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4 small green chillies, chopped
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3 vine-ripened tomatoes, peeled and diced
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250 ml (1 cup) Hello Pure coconut cream
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1 tsp cracked black pepper
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Salt
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1/2 bunch coriander sprigs, to serve
Directions
Cut the fish into 1 cm pieces and place in a bowl with the lime juice.
Toss to coat and leave for 15 minutes or until the fish turns opaque.
Add the onion, chilli, and tomato and combine well.
Add the coconut cream and pepper and season with salt.
Serve immediately, scattered with coriander. Perfect with Cassava or Sweet Potato chips!
Recipe Note
Chef Peter Kuruvita’s time running the famous Flying Fish Fiji means he has the perfect recipe for Fiji’s version of ceviche. The fresh seafood is ‘cooked’ by the fresh lime juice and the coconut cream rounds out the flavours perfectly. Quick, simple and healthy!
