Oka Ceviche

March 13, 2017

Gotta love fusion. The beautiful thing about raw fish is that is done everywhere differently. Today I've fused together two types - ceviche and oka! COME TOGETHER Latin America and South Pacific! We've got trevally marinated in lime juice. We've got hints of garlic, minced red onion, avocado and capsicum, but... with the delicious fruits of the South Pacific - coconut cream. Get in, this was great.


500g Trevally

1/4 cup lime juice

2 Red Onions, finely diced

1 Clove of Garlic, minced

1 Red Chilli, finely sliced 

2 Capsicums, any colour

2 Avocados

1 Teaspoon Paprika

1/2 Teaspoon ground coriander

1 Can of Coconut Cream (400ml)

1/2 Telegraph Cucumber (optional)





Trim the fish of all the stringy bits, then dice into cubes about and inch square. Mix the trevally, lime juice, garlic, onion, paprika, chilli and coriander and set aside for twenty-five minutes. 


In the meantime, roughly chop the avocado, capsicums and optionally  (to pad it out) the cucumber. 


After the 25 minutes, add the avocado, capsicums and cucumber, mix and then add the coconut cream.


Salt and Pepper to taste. Delicious. Add more lime juice if you want more tang.



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