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Pacific Ceviche


  • Place the chillies, spring onions, lime juice, coconut milk and coriander in a bowl with the sliced fish. Gently toss and refrigerate for about 30 mins. Taste for seasoning.
  • To serve, grill the flatbreads and place on individual plates. Arrange the lettuce, red onion and ceviche on top and sprinkle plenty of the dressing over.


  • 2 small red chillies, seeded & finely sliced
  • 2 spring (green) onions, finely sliced
  • 100 ml fresh lime juice
  • 100 ml coconut milk
  • 3-4 tbsp chopped fresh coriander
  • 500 gm blue eye fillets, finely sliced crossways
  • 4 flat breads
  • iceberg lettuce, shredded
  • 1 red onion, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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