Orange and coconut ceviche

September 15, 2014 (Last Updated: January 11, 2019)

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.

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