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When hot summer weather is in full force it is time for light, fresh dishes, and this coconut milk & barramundi ceviche recipe is a great option. The beautiful fresh fish is cooked lightly in the acid from the grapefruit and lime, while the mango adds a slight sweetness and the mild coconut rounds out the flavour profile seamlessly.

coconut milk barramundi ceviche recipe


Preparation Time: 15 minutes        /          Refrigeration time: 2 hours, 10 minutes     /          Serves 2-6


Ingredients

  • 200g barramundi
  • ½ a mango, sliced
  • ½ a grapefruit
  • 2ml vanilla extract
  • 15g red onion, diced
  • 100ml coconut milk
  • juice of 2 limes
  • 2 stalks coriander, coarsely chopped
  • 2 stalks flat leaf parsley, coarsely chopped
  • salt and pepper to taste

Method

  1. Wrap the fish in cling film and place it in the freezer for 10 minutes.
  2. Cut the rind off the grapefruit. Very carefully cut into about 12 even segments, avoiding the pith (the white bits).
  3. Place the segments aside. With the remaining parts from the grapefruit squeeze the juice into a bowl.
  4. Add the coconut milk, vanilla and lime to the grapefruit juice.
  5. Remove the fish from the freezer and cut the fish as thin as possible.
  6. Place the fish in a single layer in a dish, then pour the coconut milk mixture on top so that it covers all the fish.
  7. Cover with cling film and refrigerate for two hours.
  8. Remove the fish from the coconut mixture and transfer to a serving dish.
  9. Drizzle a little of the coconut mixture on top of the fish.
  10. Sprinkle the grapefruit segments, mango, coriander, parsley and onion onto the fish.
  11. Serve immediately.

Notes

As this is still in part a raw fish dish ensure you have the freshest fish available. Ideally you are after sashimi grade fish however ask your fishmonger and they will point you in the right direction.


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