Samoan Raw Fish in Coconut Cream
Chef Greg Prososki, CEC, from doTERRA oils shares this delicious South Pacific recipe that resembles Spanish ceviche. The fish is cooked with fresh lime juice than marinaded in coconut cream. If your looking for world cuisine, you found it! Be sure to try the Ahi Poke recipe too!
Ingredients
500 g fresh Tuna or Snapper
1/2 cup fresh lime juice
2 drops doTERRA lime oil
1 drop doTERRA black pepper oil
2 green onions, chopped
2 medium tomatoes
1 small cucumber
1 small sweet red or yellow peppers
1 cup coconut cream
salt
red chili finely chopped (optional)
Instructions
1
Fillet the fish if necessary. Once fillet’d pour the fresh lime juice over the fish. Let the fish marinade for 30 minutes in the fresh lime juice.
2
While the fish marinades, chopped the green onions, tomatoes and cucumber into small dice along with the sweet red or yellow onions.
3
Drain the lime juice from the fish and add the other ingredients to the fish. Salt and pepper to taste. Cover and refrigerate for about 1 hour before serving.
