Summertime Ceviche

Ready in 15 mins + marinating – Serves 6 (as a starter)

“From sashimi to poke, most seafaring cultures have their unique methods of preparing and enjoying fish raw, direct from ocean to plate. This is my take on the Pasifika version, bringing together flavours of coconut, avocado, coriander and chilli.” – Annabel Langbein


500g skinless, boneless fillets firm white fish, such as mullet, trevally or kahawai

1 cup lime or lemon juice

1 punnet (250g) cherry tomatoes, halved

Flesh of 1 large just-ripe avocado, diced

1 spring onion, thinly sliced

½ cup coconut cream

¼ cup coarsely chopped coriander leaves

Flesh and seeds of 1 red chilli, finely chopped, or ½ tsp minced red chilli

1 tbsp fish sauce

Flaky salt and ground black pepper, to taste

2 baby cos lettuces, leaves separated, washed and dried, to serve

¼ cup toasted coconut flakes, to serve


Cut fish fillets into 1cm cubes. Combine fish and citrus juice in a non-reactive bowl (such as glass or stainless steel). There should be enough liquid to just cover the fish. Cover and chill until the fish whitens and appears ‘cooked’ (at least 20 minutes or up to 1 hour).

Drain through a sieve, discarding juices. Return fish to the bowl, add cherry tomatoes, avocado, spring onion, coconut cream, coriander, chilli and fish sauce and toss gently to combine. Adjust seasoning to taste.

To serve, arrange the lettuce leaves on a serving platter. Divide the ceviche between the lettuce leaves and top with toasted coconut flakes.


To serve family style, line a salad bowl with the lettuce leaves and pile the ceviche in the middle. Garnish with toasted coconut flakes.


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