Coconut Ceviche Fish with Sweet Potato Puree

This is my take on the Fijian raw fish dish called kokoda. The marinated fish is often served with a chunk of steamed sweet potato, but I like the texture contrast of a smooth purée with the tangy fish and fresh herbs. Served with some quality corn chips or tortilla chips on the side for scooping, it’s fantastic!
Ingredients
Method
- 300g fresh snapper fillet, skin & bones removed
- ¼ cup lime juice
- ¼ cup lemon juice
- 500g sweet potato, peeled & cubed
- ¼ red onion, very finely diced
- ½ green capsicum, very finely diced
- 1 very ripe tomato, very finely diced
- 200mL coconut milk, plus 2 tbsp extra
- Salt & pepper to taste
- Bunch coriander, leaves picked
- Corn chips or tortilla chips, to serve (not pictured)
Serves: 4 as a starter
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