Trevally ceviche

Nadia Lim 

There is no other dish I have better memories of eating: on the boat, soaking up the sun, ready and waiting with limes and coconut cream, for my fiancé Carlos to haul in some fresh fish. Fresh fish from the sea to our bellies in less than 30 minutes - nothing beats it.

Serves 2

½C lime or lemon juice

300g very fresh trevally

3T coconut cream

1/3 telegraph cucumber

1 red capsicum, diced

2 slices fresh mango, diced

2T chopped coriander

Salt or fish sauce, to taste

Freshly ground black pepper

Cut fish into small pieces and place in a non-metal/corrosive bowl with the lemon or lime juice

Cover and leave to marinate for 1 hour, or up to 4 hours. The acidity of the juice will ‘cook’ the fish, and it will be white/opaque in colour, just like cooked fish looks like

Cut the cucumber in half lengthways and scoop out the seeds. Dice the cucumber

After fish has marinated, drain and reserve the juice

Mix the fish with all other ingredients, and a few tablespoons of the juice to taste 

Serve in a bowl, or in lettuce leaves.

Nadia Lim is the season two winner of New Zealand MasterChef and author of Nadia's Kitchen. Visit to learn more about Nadia and her food philosophies.