Sweet Lip Coconut Ceviche
A delicious and refreshing summery fish dish using Natural Raw C coconut water. Perfect as a starter or salad. Easy Peruvian flavours made perfect.
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 tastes very natural.
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 ceviche 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.
Try some of our other coconutty recipes below:
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 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
- 1 Handful fresh mint saving some for garnish
- 1 Bunch fresh coriander or cilantro including stalks, saving some leaves for garnish
- 1 Pinch pink salt flakes BUY
- 50 Grams fresh lime juice
- 200 Grams Coconut Water BUY
- 2 Drops doTERRA Oils coriander oil, optional BUY
- 50 Grams coconut cream Recipe
- lime cheeks and sliced red chillie for garnish
Do
- 1
Dice fish into ½-1 cm cubes and place into a glass bowl.
- 2
Place chilli, spring onion, mint, coriander, salt, lime juice, coconut water and coriander oil into Thermomix bowl and blend 10 sec/speed 8.
- 3
Pour over fish and stir thoroughly. Add coconut cream and stir to combine. Cover and place into the fridge for approx 1 hour.
- 4
Add extra mint leaves, coriander leaves and stir through.
- 5
Dish out into individual serving glasses or bowls. Garnish with sliced red chilli, mint and coriander leaves.
More
Dip the rim of serving glasses in lime juice and pink salt flakes. Serve cerviche in the glasses with a lime cheek as garnish.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
