An easy and fresh salad made from raw fish, marinated in lemon juice then combined with coconut cream, cucumber, spring onion and capsicum. A simple yet incredibly tasty way to cook fresh fish!
Gosh, just looking at these pictures makes me hungry for this delicious Coconut Cream Raw Fish. If you've never tried a raw fish salad, you are in for a treat. Although the idea of raw seafood can be intimidating for some people, the fish in this recipe actually 'cooks' in lemon juice before being mixed through the salad. As always, you can customise this salad to include your favourite vegetables and herbs.
My other favourite recipe to use fresh fish in is BBQ Fish Tacos. Such a great way to share a summer meal with friends and family! Or for a raw fish treat, be sure to try my Fresh Tuna Poke Bowls.
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Ingredient notes:
- Fish: It's important the fish is super fresh and clean before you use it in this recipe. You want a firm fish that will retain its shape. I used some kingfish that my husband caught. You could also use snapper, trevally, tuna or gurnard.
- Coconut cream: As the name suggests, this is creamier than coconut milk. But feel free to use coconut milk if that's what you have to hand. It will still work.
- Lemon: Either lemon or lime can be used in this recipe. The acid from either of these citrus fruit will 'cook' the fish as required.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cut the fish into 1 cm cubes. Coat the fish in lemon juice, then chill in the fridge for 20 minutes to marinate.
Finely dice the cucumber and capsicum. Thinly slice the spring onion. Add the vegetables to the marinated fish.
Pour in the coconut cream and add the salt. Stir everything together until well combined.
Season to taste with salt and pepper. Chill in the fridge until ready to serve.
Recipe FAQs:
The main difference between this recipe and ceviche is the use of coconut cream. Traditional ceviche, which originated in Peru but is popular in many Latin American countries uses lemon juice to 'cook' the fish which is then combined with your choice of vegetables or herbs. Coconut cream raw fish or 'Island-style coconut ceviche' combines those ingredients with the addition of delicious coconut cream or milk. This style is popular in many Pacific Island countries.
This recipe is known as a raw fish salad because the fish is added in raw and is not technically cooked. However, the process of adding the lemon juice to the fish does turn the flesh white, essentially cooking it.
Storage:
This salad is best enjoyed fresh on the day it is made. If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. After this time the texture of the fish can deteriorate as the fish will continue to 'cook' in the juice.
Top tips:
- I used kingfish, the fish must be super fresh, other fish you can use are; snapper, trevally, tuna, gurnard etc.
- Customise by adding any of these extra ingredients: chilli, avocado, red onion, coriander, or cherry tomatoes.
- For a slightly sweeter flavour, add ½ tsp of sugar to enhance the coconut cream's sweetness.
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Coconut Cream Raw Fish
A fresh and tasty ceviche made from raw fish, lemon juice, cucumber, capsicum, spring onion and coconut cream.
Ingredients
- 500g fresh firm white fish
- 120ml lemon juice (approx 2 lemons)
- ½ cucumber
- ½ red capsicum
- 1 spring onion
- 1 cup coconut cream
- 1 tsp salt
Instructions
- Cut the fish into 1 cm cubes. Coat the fish in lemon juice, then chill in the fridge for 20 minutes to marinate.
- Finely dice the cucumber and capsicum. Thinly slice the spring onion. Add the vegetables to the marinated fish.
- Pour in the coconut cream and add the salt. Stir everything together until well combined.
- Season to taste with salt and pepper. Chill in the fridge until ready to serve.
Notes
- I used kingfish, the fish must be super fresh, other fish you can use are; snapper, trevally, tuna, gurnard etc.
- Customise by adding any of these extra ingredients: chilli, avocado, red onion, coriander, or cherry tomatoes.
- For a slightly sweeter flavour, add ½ tsp of sugar to enhance the coconut cream's sweetness.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 492Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 96mgSodium: 698mgCarbohydrates: 43gFiber: 1gSugar: 39gProtein: 32g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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