Marinated Raw Fish with Pineapple, Coconut and Guacamole
Marinated Raw Fish with Pineapple, Coconut and Guacamole
Ingredients
Marinated raw fish with pineapple and coconut
- 400 g boneless, skinless, very fresh fish cut into 2cm pieces (my favourite fish for this dish is trevally, but any white fish like snapper, terakihi, gurnard, blue moki etc will work)
- ½ cup lime or lemon juice freshly squeezed
- ½ small pineapple tough core removed, diced
- ½ medium red onion finely diced
- ½ – 1 large red chilli finely chopped (de-seed the chilli if you don't want any heat)
- 1 cup coconut cream or thick coconut milk note: if your coconut cream/milk is separated, you will need to warm it slightly to bring it back together before adding to the fish, as this dish is not cooked with any heat
- ¼ – 1/3 fresh coriander/cilantro cup chopped
- salt
Guacamole
- ½ avocado flesh just-ripe
- 1 lime juiced
- salt
To serve
- 4 crispy corn taco shells broken into pieces (or 2-3 handfuls corn chips) (ensure GF if required)
Instructions
- 1
Place fish in a large non-metal, non-corrosive bowl (e.g. a glass or plastic mixing bowl). Mix in lemon/lime juice and leave to marinate on the bench for 15-20 minutes while you prepare the rest of the ingredients and the guacamole.
- 2
To make the guacamole, mash the avocado with a fork, and mix with lime juice. Season to taste with salt.
- 3
If using corn tacos, bake in the oven according to packet instructions, allow to cool slightly and then break into large pieces.
- 4
Add pineapple, red onion, chilli, coconut cream and coriander to marinated fish and miz gently to combine. Season to taste with salt.
- 5
To serve, divide marinated raw fish between small serving bowls and top with a dollop of guacamole. Serve with pieces of broken taco shell or corn chips on the side. It is easiest to eat this dish with a small spoon.
