Butterfish Ceviche With Coconut And Lime Recipe

Name: Butterfish Ceviche With Coconut And Lime Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 gm Butterfish tail, (trimmed of all skin) (12 ounce); 4 x Spring onions Zest and juice of 2 limes; 1/2 x Red chilli; 5 Tbsp. Coconut cream; 1/4 x Red onion; 1 Tbsp. Fresh chives; 1/4 tsp Caster sugar Salt to taste; 1/2 x Red chilli; 1 x Ripe hard mango; 1 piece fresh ginger; 1/2 tsp Caster sugar; 1 handf coriander leaves; 2 x Plum tomatoes, (2 to 3) Sea salt

Servings: persons

350 gm Butterfish tail, (trimmed of all skin) (12 ounce)
4 x Spring onions Zest and juice of 2 limes
1/2 x Red chilli
5 Tbsp. Coconut cream
1/4 x Red onion
1 Tbsp. Fresh chives
1/4 tsp Caster sugar Salt to taste
1/2 x Red chilli
1 x Ripe hard mango
1 piece fresh ginger
1/2 tsp Caster sugar
1 handf coriander leaves
2 x Plum tomatoes, (2 to 3) Sea salt

1
["Shred spring onions lenghwise and put to soak in a bowl of iced water in the frig till they seperate and curl.", "This will take about 45 min.", "Mix together the coconut and lime to start the marinade.", "Very finely chop the red onion.", "Add in this to the lime marinade.", "Add in salt and caster sugar to taste and chill.", "Make the relish.", "Chop the coriander, finely dice the chilli, peel and grate the ginger, finely dice the mango, finely dice the tomato (flesh only) and mix everything together.", "Season lightly with sea salt and chill.", "Slice the butterfish quite thinly into medallions.", "Put onto a flat dish and sprinkle with the marinade.", "Put back into the frig.", "After 1o min or possibly so turn the fish in the marinade.", "The fish will whiten and look ""cooked"" when it is ready (ie has absorbed the flavours and the lime has altered the protein state) Put a little relsih on each plate.", "Top with slices of butterfish.", "Garnish with some liquid removed spring onion curls and then drizzle the coconut mariande over the fish around the plate."]

62892

kcal

Calories

7095

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 350 gm Butterfish tail, (trimmed of all skin) (12 ounce), 4 x Spring onions Zest and juice of 2 limes, 1/2 x Red chilli, 5 Tbsp. Coconut cream, and more.

Yes, Butterfish Ceviche With Coconut And Lime Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!