Fijian Ceviche

Dec 12, 2022

A traditional dish with a few healthy tweaks, perfect for a meal following a fast or if you just want to keep it light and fresh.

SERVES: 4 Portions


  • 300g white fish fillets (mahi-mahi or snapper)
  • ¼ cup lime juice, plus 1 tbsp extra to serve
  • 1 tsp Murray river salt
  • 250ml coconut cream
  • ¼ red onion, very finely chopped or minced
  • 1 green chilli finely chopped
  • 2 tomatoes, seeds removed and finely chopped
  • 8 lettuce leaves, to serve
  • 4 cherry tomatoes, quartered, to garnish


Cut the fish into small bite-size pieces and place in a glass or plastic bowl. Add lime juice, salt, coconut cream, onion and chilli (to your taste). Stir to combine, cover and marinate in the refrigerator for 1 hour.

Just prior to serving, add tomato. Divide marinated fish between lettuce leaves and garnish with cherry tomatoes and a sprinkle of lime juice.

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