- Advertisement -

Recipe Image

Lynley Ruck


  • 2 Fish-filleted
  • Juice from 3 large limes
  • 1/2 teaspoon sea salt
  • 1 cup coconut cream
  • 1 onion, finely chopped
  • 1 hot pepper, deseeded and finely chopped
  • 2 tomatoes, deseeded and finely chopped
  • 1 large bunch coriander – chopped


Cut the fish into bite-size pieces and place in a glass or plastic bowl (avoid metal as it will react with the lime juice). Add the lime juice and salt. Mix well, cover and marinate in fridge for 6-10 hours.

Just before serving, add coconut cream, onion, and the pepper. Stir thoroughly then place onto serving platter using slotted spoon. Top with chopped tomatoes and coriander.

[homepageimage]Recipe Image[/homepageimage]

[smallimage]Recipe Image[/smallimage]

Leave a Reply

Your email address will not be published. Required fields are marked *