• Orange and coconut ceviche

    Serves: 4 – 6
    Cooking Time: 30 mins


    • 800g sustainable firm white fish, diced (1cm x 1cm)
    • 200g calamari rings, thinly sliced
    • 1 red onion, thinly sliced
    • 5ml (1 tsp) chillies, finely chopped
    • juice of 3 limes
    • juice of 3 oranges
    • 2 oranges, peeled and segmented
    • ½ cucumber, diced
    • 30g (½ cup) coconut shavings, toasted
    • 1 avocado, diced
    • 45ml (3 tbsp) fresh coriander leaves
    • toasted pitas, to serve



    Combine all of the ingredients in a serving dish. Cover with plastic wrap and place in the fridge for 30 minutes.


    When the citrus juice has ‘cooked’ the fish – the fish will become firmer and opaque in colour – season and serve the ceviche with toasted pitas on the side.


    The sustainable firm white fish can be replaced with salmon and the calamari with baby prawns.