"We're going to fillet him up and do him ceviche style in a coconut with a bit of a twist “
back 2 basics catch and cook recipe
In this video from YouTube channel B2B Castaways, Strick and Fran find themselves on yet another stunning deserted island, driven by a mission to craft a traditional indigenous fish trap—a concept inspired by their early camping adventures three years ago. Along the way, they demonstrate their mastery of off-grid food preparation, utilizing the freshest ingredients available. Whether you’re a seasoned fisher-person or simply picking up a fish from your local grocer, this recipe is an absolute must-try.
Fijian-Tongan Ceviche in Coconut
This Ceviche recipe, a beloved dish in Fiji and Tonga, brings the essence of the ocean to your table with a tropical twist. This recipe captures the magic of fresh fish, zesty citrus, and creamy coconut. Follow these steps on Strick and Fran’s “Island Survival with a Hand Spear” YouTube episode on Back 2 Basics Castaways to recreate this delightful island-inspired dish at home.
What you will need
- Fresh unicorn surgeon fish (or any firm white fish)
- 2 coconuts (for coconut meat and water)
- Fresh lemons and limes
- Salt and pepper to taste
How to Make Fijian-Tongan Ceviche in Coconut at Home
Step 1: Prepare the Coconut
- Begin by cracking open the coconuts to release their refreshing coconut water and the meat inside. You’ll use the meat for grating.
Step 2: Prepare the Fish
- Carefully fillet the fresh unicorn surgeon fish or opt for any firm white fish you prefer.
- Using a sharp knife, thinly slice the fish into bite-sized pieces.
Step 3: Combine Fish and Citrus Juice
- Place the sliced fish into a clean coconut shell or a bowl.
- Squeeze the juice of fresh lemons and limes generously over the fish, ensuring it’s thoroughly coated.
- Season with salt and pepper to your taste. The citrus juice will gently “cook” the fish over time.
Step 4: Grate Coconut MeaT
- Grate the coconut meat you extracted from the coconuts earlier.
- Sprinkle the freshly grated coconut meat over the fish. This addition imparts a luscious, creamy texture to your ceviche.
Step 5: Marinate and Relax
- Leave the lemon and lime skins atop the fish for an extra burst of citrusy flavor.
- Let the ceviche marinate in the coconut shell or bowl for approximately 20-30 minutes. This allows the flavors to meld while the citrus delicately “cooks” the fish.
Step 6: Serve and Enjoy
- Once marinated, your homemade Fijian-Tongan Ceviche is ready to enjoy.
- Scoop the ceviche into individual coconut shells or serving dishes for an authentic island presentation.
- Optionally, garnish with additional grated coconut for a tropical touch.
- Ensure your fish is fresh and of high quality for the best taste.
- Adjust the amount of citrus juice and seasoning to suit your preference—more for extra zest, less for a milder flavor.
- You can include diced red onions, cilantro, or chili peppers for added depth of flavor and a touch of heat.
- Serve your homemade ceviche with tortilla chips, crackers, or a side of avocado for a delightful twist.
Pro Tips for Making Ceviche at Home:
Embrace the tropical flavours of Fiji and Tonga right in your own kitchen with this easy-to-follow ceviche recipe. The blend of zesty citrus and creamy coconut will transport you to a culinary paradise. Enjoy your homemade island-inspired creation!
