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Poisson Cru (Tahitian Ceviche)

​The dish is sweet, exotic and refreshing. A twist on a classic ceviche with the addition of coconut milk to add that extra layer of tropical flavour. Perfect for summer and easy to make for entertaining friends.


1 tin of coconut milk
400g fresh salmon
1 ripe mango
juice of 4 limes
1 red chilli de seeded and finely chopped
2tbsp coarsley chopped coriander
Salt and pepper to season


​Mix together all ingredients in a large mixing bowl and leave to marinate in the fridge for 20 minutes.

Tip out excess water and then adjust seasoning. Garnish with fresh coriander, chilli and spring onions.

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The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.

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