Photo of Coconut, lime and chilli ceviche by WW

Coconut, lime and chilli ceviche

5 - 7
PersonalPoints™ per serving
Total Time
4 hr 25 min
20 min
5 min
This dish features ceviche and raw fish ‘cooked’ in lime juice and coconut milk.


Ling, raw

500 g, cut into 1cm pieces

Lime juice

½ cup(s), (125ml)

Fresh coriander

2 tbs, stem, finely chopped

Light canned coconut milk

cup(s), (160ml)

Mountain bread

4 individual, corn variety


2 medium, deseeded, finely chopped


2 medium, finely chopped

Green shallot(s)

2 individual, thinly sliced

Red capsicum

1 large, finely chopped


½ large, finely chopped

Fresh coriander

½ cup(s), chopped

Fresh red chilli

½ whole, small, deseeded, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Combine fish, lime juice, coriander stem and half the coconut milk in a medium glass or ceramic bowl. Cover and chill for 4 hours to macerate.
  2. Meanwhile, preheat oven to 200°C. Lightly spray mountain bread with olive oil. Use kitchen scissors to cut each piece into 16 rectangles (5cm x 6cm). Place on 2 large baking trays. Season with salt. Bake for 4-5 minutes or until light golden.
  3. Drain any excess liquid from fish. Add tomato, cucumber, shallot, capsicum, avocado, coriander and chilli. Season.
  4. Divide ceviche and mountain bread among serving plates. Pour the remaining coconut milk over ceviche.