This traditional Torres Strait dish is similar to ceviche and best when made with fresh fish straight out of the ocean. The raw fish will cure in the citrus and coconut cream to create a smooth, fragrant and refreshing starter. The hint of soy brings these multicultural flavours together
  • Total:
  • Serves: 4 persons



  1. Step 1

    Slice the fish into thin, sashimi-style slices or dice into small pieces. Tip into a bowl with the chilli, coriander and lime juice. Toss and set aside for 10 minutes.
  2. Step 2

    Add the coconut cream, soy sauce and sea salt, then mix together. Chill in the fridge for 15 minutes before serving with taro chips or sweet potato crisps.