2 Tropical Ceviche with Coconut Cream & Red Chilli

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About
Preparation: 20 Minutes, Plus 1 Hour Marinating

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 ml (7 fl oz) lime juice
  • juice of 1 orange
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon salt
  • 50 ml ( fl oz) coconut cream
  • 1 tablespoon yuzu or grapefruit juice
  • 1 firm, ripe mango, cut into 2 cm (¾ inch) pieces
  • tablespoons finely chopped red onion
  • 1 thumb-size red chilli, thinly sliced
  • small handful of coriander (cilantro) sprigs, chopped
  • 1 large navel orange, peeled and segmented


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.