Trevally Ceviche with Coconut Milk & Chilli Oil January 12, 2026

Impress your guests with this super easy ceviche with coconut milk and chilli oil. Buttery trevally, clothed in a vibrant coconut lime dressing, drizzled with a smokey, toasty chilli oil and decorated with toasted coconut, fresh chilli and micro herbs. This is next level yum. Check out the original recipe here.

INGREDIENTS:

• 300g Trevally

• 2 garlic cloves, peeled

• 2 tbsp ginger, roughly chopped

• 1 lemongrass, (white part only) roughly chopped

• 6-10 dried chillies, (depending on how hot you like it)

• 1 tbsp shrimp paste

• 2 tbsp water

• 1 tsp coriander seeds (lightly crushed)

• 1 cup coconut oil

• 1 kaffir lime leaf, stem removed, finely sliced

• 1 cup coconut milk

• 2 limes, Juice & zest of 2 limes (yield of 5 tbsp of juice)

• 2 tsp fish sauce

• 1 tsp maple syrup

• 1/2 tsp sesame oil

• 1/3 cup baby coriander or other micro herb for garnish

• 1/3 cup toasted coconut flakes

• 1 red chilli, finely sliced

INSTRUCTIONS:

1. First, combine the garlic, ginger, shrimp paste, lemongrass, dried chilli and water in a small food processor or Nutribullet. Blitz until a smooth paste forms.
2. Next, heat a dry pan over medium heat and toast the coriander seeds for about 30 seconds, or until fragrant. Then lower the heat, add the blended paste along with the coconut oil, and gently simmer on low, stirring occasionally, for around 15 minutes.
3. Once cooked, strain the oil into a bowl and set aside to cool completely.
4. Meanwhile, in a jug, combine the coconut milk, lime juice and zest, sesame oil, fish sauce, maple syrup and kaffir lime leaves. Stir well to combine.
5. After that, slice the trevally into very thin 2mm pieces. Add the fish to the coconut milk mixture and place in the fridge for about 10 minutes to allow the flavours to infuse.
6. Finally, to plate, arrange the ceviche in a bowl or on a plate. Spoon over a couple of tablespoons of the coconut mixture and drizzle with the chilli oil. Finish by topping with toasted coconut, fresh coriander leaves and a slice of chilli. Serve immediately.

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