2 Tropical Ceviche with Coconut Cream & Red Chilli

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      20 min

Appears in
My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

You can use any white fish with this combination but feel free to swap in scallops, redfish or barramundi cod. The sharp taste of yuzu (or grapefruit) cuts the creamy coconut to make a captivating dressing.


  • 400 g (14 oz) halibut, scallops, or other firm mild white fish, cut into 2 cm (¾ inch) pieces
  • 200


Place the fish in a bowl with the lime juice and orange juice, sugar and salt. Combine well, then cover and refrigerate for 1 hour. Drain the fish, then toss in a bowl with the coconut cream and yuzu or grapefruit juice. Add the remaining ingredients and toss to combine well. Serve in small glasses with Baked Tortilla Chips.