Lots of cultures make a version of raw fish ‘cooked’ in lemon or lime juice or even vinegar. In Latin America they don’t use coconut cream, but in the Pacific Islands they do, and it adds a lovely creamy richness. I’ve given both options here, so if you don’t want the coconut flavour you can just leave it out and add a drizzle of extra virgin olive oil instead. Make sure you use fish that is very fresh! We love making this with trevally or kingfish.
as a starter
Snacks & Starters
Quick & Easy
4 fresh fish fillets, boneless, skinless, cut into bite-size chunks
1/2 cup lemon or lime juice, or more if needed
20 cherry tomatoes, halved
2 large avocados, diced
2 spring onions, thinly sliced
1/2 red onion, very thinly sliced
1/2-1 red chilli, deseeded and finely chopped
salt and freshly ground black pepper, to taste
1/2 cup coconut cream, or 2 tbsp extra-virgin olive oil
a handful of coriander, to serve
lemon cheeks, to serve (or lime)
Place fish in a bowl with lemon or lime juice and stir to combine (there should be enough liquid to cover the fish – if not add a little more juice).
Cover and chill until the fish whitens and appears ‘cooked’ (about 45 minutes).
Drain off and discard juice.
Add tomato, avocado, spring onions, red onion and chilli, if using, to the fish, reserving a little of each to garnish, and mix gently to combine.
Adjust seasonings to taste.
To serve, drizzle with coconut cream or olive oil and top with coriander and reserved tomato, avocado, spring onions, red onion and chilli, if using.
Serve with lemon or lime wedges for squeezing.