Cured Coconut Lime Fish

This lil’ number was brought on by discovering those fabulous scallop shells for sale at the Sydney Fish Markets. “What a cute canapé base” I thought. Away we went! Serve this with a crisp champagne or citrusy cocktail. I hope you love it as much as I do!

Real Food. Happy Bodies.

Cured Coconut Lime Fish Recipe


  • 200 g white fish I used flathead.
  • 50 ml freshly squeezed lime juice
  • 75 ml coconut milk
  • 2 pinches celtic sea salt
  • 1 tbsp Gomasio (japanese condiment of sesame seeds, seaweed and salt)
  • 1 handful coriander leaves


  • Juice your two limes to get your 50ml amount. Cut your fish into 1cm cubes size pieces.
  • Mix these two in a bowl 5 hours before you’re going to eat. So, do first thing in the morning for a lunch time appetiser, or at lunch time for an evening one.
  • The lime will cook the fish in a sense by curing it.
  • 2 minutes before you’re going to serve it – see why i’m liking this? – mix in your coconut milk, your gomasio and sea salt. Combine well. Plate up either on baby cos hearts or scallop shells here as pictured with a sprinkling of coriander leaf, and serve to your guests.
  • It’s fresh. nourishing. divine. easy. fast. Yep, I think that’s everything, no!?

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