Recipe Store

Culinary Vacations for Lovers of Food and Wine

A Taste of New Zealand Culinary Vacation

New Zealand

Fresh Coconut Ceviche.

The delicious flavours of fresh coconut combined with seafood all in a zesty coconut milk give this dish a unique combination of Kiwi flavours.  Click here to watch me preparing this delicious dish!

Half a fresh coconut

½ cup fresh coriander, chopped

¼ cup chives, chopped

Zest and juice of 1 lime

2 Thai chilies, chopped

1 tin can good quality coconut milk or pure creamed coconut

1/2 red onion, finely chopped

2 pounds of white fish, such as Tilapia or Perch

1 tin can good quality crab claw meat

1 c freshly squeezed lemon juice

How to make it:

1) Cut out the white coconut from the shell, remove the skin and place coconut chunks in a food processor. 

2) Add the coriander, chives, lime zest and juice, and Thai chilies to the food processor and pulse all together.

3) Add the coconut milk and red onion to the food processor, pulse, set aside and refrigerate.

4) Finely chop fish and crab meat, add 1 cup (or so) of lemon juice, enough to cover fish.  Refrigerate for approximately ¾ of an hour, until the fish is opaque.

5) Drain the seafood mixture well and add to the coconut mixture.

6) Serve chilled, using the coconut shell as decoration.

Enjoy!

What to serve the dish with:

Serve with New Zealand Green Lipped Mussels. Finely chop ¼ red onion, 1 red Thai chili, 2 garlic cloves and 1 tbsp fresh ginger and then sauté in oil.  Add 2 tbsp toasted almonds coarsely chopped.  Add ¼ c white wine, 2 tbsp tomato paste, ½ tsp of sambel olek (found in Asian shops), 1 ½ tin cans of good quality coconut milk and zest and juice of 1 lemon and cook for a while.  Steam fresh NZ Green Lipped Mussels slightly and add to the sauce.

Bon Appetit!

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.