Ingredients
Ceviche base
Local reef fish (e.g. walu/wahoo), diced 1 cm120 g
Fresh lime juice80 ml
Fresh lemon juice40 ml
Sea salt1 tsp
Coconut dressing
Coconut cream, full fat80 ml
Long red chilli, finely sliced5 g
Red onion, finely diced20 g
Tomato, deseeded and diced30 g
Cucumber, deseeded and diced30 g
Fresh coriander, torn10 g
Spring onion, sliced10 g
White pepper1 pinch
Method
- 11. Verify fish is sushi-grade and sourced same-day; dice into 1 cm cubes and season lightly with sea salt.
- 22. Combine lime and lemon juice; submerge fish completely, cover and refrigerate for 25–30 min until flesh turns opaque and firms.
- 33. Drain excess citrus, retaining 20 ml of the cure liquid.
- 44. Fold through coconut cream, retained cure liquid, chilli, red onion, tomato and cucumber; season with white pepper.
- 55. Taste and adjust acidity and salt; filling should be bright, clean and creamy.
- 66. Spoon into a chilled serving bowl or half coconut shell; top with coriander and spring onion.
- 77. Serve immediately on a chilled plate with a lime wedge.
Quality Check
- Fish is fully opaque throughout — no translucent centre.
- Dish temperature is at or below 4 °C at point of service.
- Coconut cream is fresh — no sour or fermented aroma.
- Balanced flavour: citrus brightness, coconut richness and gentle chilli heat.
- No bone fragments — chef to verify before plating.
Entrée Standards
Served as soon as plated — do not hold
Allergens confirmed before firing
All proteins at safe temperature before service
Equipment
Non-reactive mixing bowl (glass or stainless), plastic wrap, refrigerator, chef's knife, chopping board, chilled serving bowl
Allergens & Dietary
fishGFDF