Sweet Lip Coconut Cerviché
I love a challenge. And when Natural Raw C agreed to be a monthly sponsor of The Insider Club, we were delighted. I have loved their coconut water for a long time, since the early days when they were just starting out. It has great flavour, despite coming in a package. I find that most packaged coconut water has an after taste that I don’t much care for, but Raw C has none of that and is as close to straight from the coconut in flavour as you can get without climbing the coconut palm yourself! (Good job Pete Evans for getting this out there.)
But I digress. I wanted to use this product for more than drinking, given that you are on the Inside for innovation and creativity...so I had a think, and I am loving Peruvian, South American all the way baby, cuisine just now and so cerviche was a natural conclusion. AND with the beautiful coconut water as part of the marinade, I have to say, sweet and delicious. I hope you enjoy it as much as we did.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
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- 350 Grams Sweet Lip or other firm white fish, cut into small cubes
- 1 red chilli halved plus more for garnish
- 2 spring onions, quartered
- Large handful fresh mint, saving some for garnish
- 1 Bunch fresh coriander or cilantro including stalks, saving some leaves for garnish
- Pinch pink salt flakes BUY
- 50 Grams lime juice
- 200 Grams Coconut Water BUY
- 2 Drops doTERRA Oils Coriander Oil, optional BUY
- 50 Grams coconut cream Recipe
Dice fish into ½-1 cm cubes and place into a glass bowl.
Place chilli, spring onion, mint, coriander, salt, lime juice, coconut water and coriander oil into Thermomix bowl and blend 10 sec/speed 8.
Pour over fish and stir thoroughly. Add coconut cream and stir to combine. Cover and place into the fridge for approx 1 hour.
Add extra mint leaves, coriander leaves and stir through.
Dish out into individual serving glasses or bowls. Garnish with sliced red chilli, mint and coriander leaves.
Dip the rim of serving glasses in lime juice and pink salt flakes. Serve cerviche in the glasses with a lime cheek as garnish.
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