Marinated Raw Fish with Pineapple, Coconut and Guacamole

I’ve blended elements of the Pacific and Mexican versions of marinated raw fish, a very popular dish in both parts of the World.
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Course Appetizer and Starters
Servings 4
Calories 191 kcal
Dairy Free, Diabetic, Gluten Free


Marinated raw fish with pineapple and coconut

  • 400 g boneless, skinless, very fresh fish cut into 2cm pieces (my favourite fish for this dish is trevally, but any white fish like snapper, terakihi, gurnard, blue moki etc will work)
  • ½ cup lime or lemon juice freshly squeezed
  • ½ small pineapple tough core removed, diced
  • ½ medium red onion finely diced
  • ½ – 1 large red chilli finely chopped (de-seed the chilli if you don’t want any heat)
  • 1 cup coconut cream or thick coconut milk note: if your coconut cream/milk is separated, you will need to warm it slightly to bring it back together before adding to the fish, as this dish is not cooked with any heat
  • ¼ – 1/3 fresh coriander/cilantro cup chopped
  • salt


  • ½ avocado flesh just-ripe
  • 1 lime juiced
  • salt

To serve

  • 4 crispy corn taco shells broken into pieces (or 2-3 handfuls corn chips) (ensure GF if required)


  • Place fish in a large non-metal, non-corrosive bowl (e.g. a glass or plastic mixing bowl). Mix in lemon/lime juice and leave to marinate on the bench for 15-20 minutes while you prepare the rest of the ingredients and the guacamole.
  • To make the guacamole, mash the avocado with a fork, and mix with lime juice. Season to taste with salt.
  • If using corn tacos, bake in the oven according to packet instructions, allow to cool slightly and then break into large pieces.
  • Add pineapple, red onion, chilli, coconut cream and coriander to marinated fish and miz gently to combine. Season to taste with salt.
  • To serve, divide marinated raw fish between small serving bowls and top with a dollop of guacamole. Serve with pieces of broken taco shell or corn chips on the side. It is easiest to eat this dish with a small spoon.


Kokoda or Ika Mata is the Pacific version of this marinated raw fish dish that contains coconut cream, whereas the Mexican version Ceviche just has the lime/lemon juice.
Mexico is famous for guacamole and corn tortillas/tacos and chips, and they go really well (adding extra texture and flavour) with the marinated raw fish, so I’ve combined them. In this dish, the flesh of the fish is ‘cooked’ by the acid of the citrus juice. You need really fresh fish to make this – the fish should have no fishy smell. It’s ideal to make if you’ve caught fresh fish (or have been lucky enough to be given some). It is one of my favourite summer dishes and I consider it the ideal way to start a summer meal – it’s refreshing, zesty and zingy.
My video below was shot on location in the beautiful Cook Islands – check out my blog on this trip here and information on the Pacific Resort here.