This recipe is simple yet full of bright, tropical flavor. The citrus gently “cooks” the fish, giving it a delicate texture without heat, while the coconut cream adds a luscious richness. It’s naturally light, refreshing, and perfect for warm days or when you want something different and elegant with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) fresh firm white fish lime juice lemon juice coconut cream cucumber tomatoes red onion green onions fresh cilantro salt black pepper
Directions
Start by cutting the fresh fish into small bite-sized cubes. Place them in a bowl and cover with lime juice and lemon juice. Let the fish marinate in the refrigerator for about 15–20 minutes, until it turns opaque.
Drain most of the citrus juice from the fish, leaving just a small amount for flavor.
Add coconut cream to the fish and gently mix to coat evenly.
Stir in diced cucumber, chopped tomatoes, finely sliced red onion, and green onions.
Season with salt and black pepper to taste, then add chopped cilantro for freshness.
Mix gently, chill for a few minutes, and serve cold.
Servings and timing
This recipe serves 4 people. Preparation time: 15 minutes Marinating time: 20 minutes Total time: 35 minutes
Variations
You can add diced avocado for extra creaminess or include chili for a bit of heat. Mango or pineapple can be added for a sweet tropical twist. Swap cilantro for parsley if preferred, or add a splash of coconut milk for a lighter consistency.
Storage/Reheating
This dish is best enjoyed fresh. Store in the refrigerator for up to 1 day, but note that the texture of the fish will continue to change as it marinates. Do not freeze. This recipe is served cold and does not require reheating.
FAQs
Is it safe to eat raw fish in this recipe?
The fish is cured in citrus juice, but it’s important to use very fresh, high-quality fish.
What type of fish works best?
Firm white fish like snapper, cod, or halibut are ideal.
How long should I marinate the fish?
About 15–20 minutes, or until the fish turns opaque.
Can I use bottled citrus juice?
Fresh juice is recommended for the best flavor.
Can I make this ahead of time?
It’s best made shortly before serving for optimal texture.
Is this similar to ceviche?
Yes, it’s similar but includes coconut cream for a richer finish.
Can I make it spicy?
Yes, add chopped chili or a dash of hot sauce.
What can I serve with it?
It pairs well with rice, crackers, or fresh salad.
Can I use frozen fish?
Yes, if properly thawed and of high quality.
How do I know when the fish is ready?
It will turn opaque and slightly firm after marinating.
Conclusion
Coconut Cream Raw Fish is a beautifully simple dish that highlights fresh ingredients and tropical flavors. With its creamy texture and citrusy brightness, it’s an elegant and refreshing option that’s sure to impress.
Coconut Cream Raw Fish is a refreshing tropical dish made with fresh fish cured in citrus juice and finished with rich coconut cream. This Coconut Cream Raw Fish recipe is light, creamy, and full of vibrant flavor—perfect as a chilled appetizer or a healthy, island-inspired meal.
Ingredients
500g fresh firm white fish (snapper, cod, or halibut)
1/4 cup lime juice
2 tbsp lemon juice
1/2 cup coconut cream
1 cucumber, diced
2 tomatoes, chopped
1/2 red onion, thinly sliced
2 green onions, chopped
1/4 cup fresh cilantro, chopped
Salt, to taste
Black pepper, to taste
Instructions
Cut the fresh fish into small bite-sized cubes and place in a bowl.
Pour lime juice and lemon juice over the fish, ensuring it is fully covered.
Cover and refrigerate for 15–20 minutes, until the fish turns opaque.
Drain most of the citrus juice, leaving a small amount for flavor.
Add coconut cream and gently mix to coat the fish evenly.
Stir in cucumber, tomatoes, red onion, and green onions.
Season with salt and black pepper, then add chopped cilantro.
Mix gently, chill briefly, and serve cold.
Notes
Use the freshest, high-quality fish available for safety and best taste.Do not over-marinate, as the texture can become too firm.Adjust citrus and coconut cream to balance tanginess and richness.
