Fish & Pineapple ceviche

Fish & Pineapple Ceviche

Recipe by Eat Drink Paleo


  • 2 fillets of tilapia white fish, skin off
  • 1 cup diced pineapple
  • 5 radishes
  • 1/2 red onion
  • 1 tsp lime zest
  • 1 Tbsp orange zest
  • 1 tsp finely chopped green chili
  • 2 limes Juiced
  • 1 orange juiced
  • 1 tsp coriander seeds
  • 1 tsp sea salt
  • 1 1/2 tbsp fish sauce
  • 1/2 tsp honey
  • 1 Tbsp diced fresh coriander

Cooking Directions

  1. Place radishes, pineapple, lime and orange zest, sliced onion and chili in a bowl. Quickly pan fry coriander seeds in a small frying pan until slightly toasted to release the aromas, about 30 seconds. Crush with mortar and pestle or a spoon and add to other ingredients. Add lime juice, orange juice, salt, honey and fish sauce.
  2. Cut fish into small cubes or thin slices, add to the bowl with juices, sprinkle with some black pepper and toss through using your hands. Add fresh coriander and mix through again. Leave for 10 minutes, stir a couple of times to make sure the fish is cooking through evenly. Serve in bowls with yam chips on the side.