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.
Preparation Time: 15 minutes / Refrigeration time: 2 hours, 10 minutes / Serves 2-6
- 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
- Wrap the fish in cling film and place it in the freezer for 10 minutes.
- Cut the rind off the grapefruit. Very carefully cut into about 12 even segments, avoiding the pith (the white bits).
- Place the segments aside. With the remaining parts from the grapefruit squeeze the juice into a bowl.
- Add the coconut milk, vanilla and lime to the grapefruit juice.
- Remove the fish from the freezer and cut the fish as thin as possible.
- 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.
- Cover with cling film and refrigerate for two hours.
- Remove the fish from the coconut mixture and transfer to a serving dish.
- Drizzle a little of the coconut mixture on top of the fish.
- Sprinkle the grapefruit segments, mango, coriander, parsley and onion onto the fish.
- Serve immediately.
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.