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Coconut Marinated Fish Salad

This salad originates from Tahiti, French Polynesia. It can be done with different fish types but I prefer to use tuna or salmon. It can be served as a main dish, but it makes a great starter.
Prep Time10 mins
Resting Time20 mins
Total Time30 mins
Course: Salad, Starter
Cuisine: Dairy Free, Fish, Gluten Free, Low Carb
Servings: 4 portions


  • 800 grm Tuna Raw, diced in 1cm cubes
  • 250 ml Coconut Milk
  • 8 pce Lime Juiced
  • 1 pce Red Onion diced small
  • 1 pce Capsicum diced, 1 cm pieces
  • 1 pce Tomato diced, 1 cm pieces
  • 1 pce Cucumber diced, 1 cm pieces
  • 1 handfull Coriander chopped
  • Salt & Pepper to taste
  • 1 sprig Coriander for garnish


Marinating the fish

  • In a bowl (or a silicone ziplock) add lime juice to the diced fish. Mix well and set aside for at least 20 minutes.

Assembling the salad

  • Mix all remaining ingredients in a bowl.
  • When fish marinade time is complete, drain lime juice from fish (keep some juice aside to add to the salad).
  • Add fish to the coconut milk & vegetables preparation and mix well.
  • Season to taste with salt and pepper as well as the reserved lime juice.
  • Serve cold with some coriander garnish on top


You can also add some chopped spring onions as garnish and serve in a half coconut shell.