Tahitian Fish Ceviche

Cook time 1.5 hours
Servings 4


500 g white fish (Mahi Mahi, Gemfish, Blue-eye, Kingfish), cut into 3cm cubes
1 large squid, cut into 3cm pieces
3-4 lemons, juiced and strained
1 carrot, grated
1 onion, finely sliced
1 tbs. soy sauce
½ cup coconut milk
Jasmine rice, to serve

Tahitian Fish Ceviche


Place the fish, onion and carrot into a large non-metallic bowl.
Add the lemon juice so it just covers the fish, mix well and cover the bowl with cling wrap.
Let it marinate in the fridge for 30 minutes to an hour or until the flesh is pale white in colour.
Drain off the lemon juice and press the fish against the bowl until all the juices are extracted from the fish.
Add the soy and coconut milk and season with salt and pepper.
Serves cold with the hot rice for a great contrast.