Relaxing by the pool
Taking a break from the Fit Living Foodies kitchen

One of my favorite things about summertime is BBQs and sunshine. Yet I never thought I’d be getting too much sun and shying away from the BBQ. But what else can you do when it’s 100+ degree outside? This is why we’re sharing a cooler, more refreshing recipe that’s easy to make and sure to freshen up any hot day! Lime juice is the key to the “cooking” of the fish and that’s where the recipe started. In case you didn’t know, this chemical process is known as “denaturation”. It’s the citric acid that changes the proteins in the fish, unraveling the molecules and changing their chemical and physical properties. That’s why the fish turns opaque once it’s been bathed in the lime juice. This is one of the reasons we opted for tilapia and large prawns for our version since both were affordable and respond well to the citric acid bath. And since tilapia is a very lean fish, it’s also lower in mercury. But feel free to swap out any white flaky fish for the tilapia if your heart desires. You can also substitute shrimp for prawns, although they tend to have more carbs than prawns do.

Alex and Mary soaking up some sun
Getting our Vitamin D fix!

After gobbling up the first batch with the lime juice base I realized it was missing something. Fat! And since most fats are solid at cold temperatures and this recipes needs to remain refrigerated, I knew there was only one suitable choice – coconut milk. Full-fat coconut milk is probably one of my favorite fats. In part because it tastes amazing, but more importantly it’s jam-packed with high quality MCT’s (medium-chain triglycerides) and we all know that eating fat helps us burn fat. Score! It complimented the freshness of the ceviche perfectly with it’s added flavor punch and helped make it a more satiating meal overall. Traditionally, ceviche is served with tortilla chips so keep it ultra low-carb by serving it with pork rinds!

Coconut Milk Ceviche

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* Due to the lime juice the carb count is on the higher side, but it is essential in "cooking" the fish. You can keep the carb count down by draining some of the juice once the fish have "cooked" through and you're ready to serve!



Ultra Low-Carb Coconut Milk Ceviche

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  1. Cut fish and prawns into 1-inch chunks; place in large bowl.
  2. Pour lime juice over fish and prawns making sure all of the pieces are fully submerged.
  3. Add remaining ingredients, except coconut milk, to bowl.
  4. Marinate in refrigerator for at least 30 minutes or until fish and prawns are fully "cooked". Prawns should be pink and fish should be opaque.
  5. Add coconut milk and seasonings to taste; return to fridge until ready to eat.

Recipe Notes

Nutritional Data for Coconut Milk Ceviche

Ultra Low Carb Coconut Milk Ceviche nutritional data

Click here for "Understanding the Macronutrient Guide"


Nutritional Data for Coconut Milk Ceviche served with Pork Rinds

Ultra Low Carb Coconut Milk Ceviche with Pork Rinds Nutritional Data

Click here for "Understanding the Macronutrient Guide"

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