Sweet Chilli and Coconut Ceviche
Sweet Chilli and Coconut Ceviche



  • 500g white fish fillets, bones and skin removed, chopped into 1cm pieces
  • 4 limes, juice only
  • 1 red chilli, sliced
  • 1 small red onion, sliced
  • 6 tomatoes, skinned, deseeded and chopped
  • 2 tbsp coriander leaves
  • 1 avocado, diced
  • Sweet chilli sauce, to serve
  • Coconut cream, to serve
  • Toast, to serve
  • Place the fish pieces in a glass dish, and toss in the lime juice. Cover and place in the fridge for an hour.
  • Add the onion, tomato, avocado, coriander and chilli, then place a pastry cutter or chef’s ring in the centre of a serving plate, and fill with the mixture, pressing down well. Remove the ring, drizzle with sweet chilli and coconut cream, then top with extra coriander and serve with toast.
1 hr
4 serving

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