Coconut Habanero Raw Fish

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 4-6

As a child, I remember my grandfather diving and fishing most weekends. If he came home with a Tarakihi or snapper, we would have raw fish for dinner. This dish is prepared in a cured style, featuring hints of seawater and freshly picked lemons over soft white fish.

Throughout my travels, I have discovered many variations of this dish. The Māori people of New Zealand originated from the Pacific Islands, and growing up, we were told tales of our ancestors crossing the seas in wakas (large canoes), with stops at various islands before finally landing in Aotearoa (New Zealand). Today, this dish still reflects the flavours of the Pacific, and you may have encountered a version yourself in places like the Cook Islands, Fiji, Tonga, or Samoa. Like every country, each version of the dish is modified by local ingredients or personal taste.

One of my favourite countries is undoubtedly Mexico. Mexican food plays a prominent role in our weekly meals—we love the textures and flavours, and I won’t lie, the fewer plates the better!

This dish is pure indulgence, with each piece melting in your mouth. My recipe draws from our travels throughout Mexico (specifically ceviche) while incorporating chilli, lime, and coconut cream reminiscent of Fiji’s Kokoda.

Get ready for a zesty, creamy, and irresistible bowl of coconut fish—essentially cured. Let this dish become a party favourite; trust me, both you and your friends will love it! The flavours improve over time, and I personally prefer it the next day with a bowl of corn chips.

Ingredients:

• 500g fresh white fish (snapper, coral trout, and nannygai are my favourites)
• 1 lemon (for juice)
• 1 medium habanero or green chilli
• 1/2 a red onion
• 1/4 of a red capsicum
• 1 truss tomato, deseeded (optional)
• 1 can of coconut cream (400ml)
• 2 limes (for juice) Save a segment of lime pulp
• Salt and pepper to taste

Instructions:

1. Slice the fish into 1-inch by 1/2-inch strips and layer them into a serving bowl.
2. Squeeze the lemon juice and one of the limes over the fish. Set aside in the fridge.
3. Blister the habanero over a flame or hot BBQ until it’s blackened. Cover it in a bowl to cool; the steam will help the skin peel off more easily.
4. Thinly dice the red onion, capsicum, and tomato.
5. Remove the fish from the fridge; it should have started to cure and changed colour to a lighter shade. Add the diced red onion, capsicum, and tomato to the fish.
6. Remove the habanero from the bowl, gently peel off the blackened skin, and remove the seeds if you prefer less heat. I like it spicy, so I leave the seeds in. Finely dice the habanero and add it to the fish mixture.
7. Mix in the coconut cream with the fish and squeeze the juice of the second lime on top.
8. Season to your liking with salt, and pepper cuts of lime pulp.

The dish is ready to be served now; however, I prefer to let it rest in the fridge for at least 20-30 minutes, as I find the flavours develop better this way. The longer it sits, the softer the fish becomes, making it a favourite to enjoy the next day. We like to spoon the fish onto corn chips, but it’s also delicious on its own. Enjoy!

Notes: Keep refrigerated until serving. Remove the chilli if preferred.

Alternatives: Kingfish, Tuna (Ahi)