17/01/2026
I’m always in the mood for ceviche - it’s bright, refreshing, and lets the natural flavour of fresh fish shine through.
The lemon and lime juice gently “cooks” the fish with citric acid, giving it a tender, cooked-like texture and a clean, delicate taste. I love adding a creamy coconut twist, plus avocado, crisp veggies, fresh coriander, and a hint of chilli for balance.
In New Zealand, sustainable ocean fish like snapper, kingfish, or salmon work beautifully. This recipe uses snapper, but choose whatever looks freshest from a trusted supplier.
Coconut Ceviche (serves 4 as a starter)
Ingredients
• 500g fresh snapper fillet (or kingfish/salmon), skin removed
• ½ cup fresh lime juice (about 4–5 limes)
• ½ cup fresh lemon juice (about 4–5 lemons)
• 250g coconut cream
• 1 avocado, finely diced
• 1 red capsicum, finely diced
• ½ red onion, finely diced
• ½ cup fresh coriander, finely chopped
• 1 jalapeño or mild chilli, finely chopped (remove seeds for less heat)
• Sea salt, to taste
Method
1. Cut the fish into 2–3 cm cubes.
2. Place in a glass bowl, lightly season with salt, then pour over the lime and lemon juice - the fish should be fully submerged.
3. Cover and refrigerate for 1.5–2 hours (or less if you prefer a more “raw” texture). The fish is ready when it turns opaque/white throughout.
4. Drain and discard the citrus marinade.
5. Gently fold in the coconut cream, avocado, red capsicum, red onion, coriander, and chilli.
6. Taste and add more salt if needed.
7. Serve chilled - perfect on its own or with corn chips or lettuce cups.
Quick note: Citric acid doesn’t kill bacteria like heat does, so always use the freshest, sushi-grade fish from a reliable source.
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How do you like your ceviche — classic or with a twist? Drop your favourites in the comments.
