Tropical Barramundi Ceviche with Finger Lime and Macadamia

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh barramundi cured in citrus juice with native finger lime pearls and crunchy macadamia nuts, delivering a bright and textural seafood delight. This australian-inspired seafood ready in about 35 minutes pairs fresh lime juice, fresh lemon juice, red chili, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 8 oz diced fresh barramundi fillet in a glass bowl. Pour over 1/2 cup fresh lime juice and 1/4 cup fresh lemon juice, making sure the fish is submerged. Stir gently and cover with plastic wrap.
  2. Step 2: Refrigerate the fish for 20-25 minutes, stirring halfway through, until the fish turns opaque and 'cooked' by the citrus.
  3. Step 3: Drain about half of the citrus juice, then add 2 tbsp finger lime pearls, 1 finely chopped red chili, 2 tbsp chopped fresh coriander leaves, 1/4 cup roughly chopped macadamia nuts, 1/4 cup finely diced red onion, and 1/2 tsp salt to the bowl. Gently fold to combine.
  4. Step 4: Serve immediately on chilled plates, garnished with extra coriander if desired.

Equipment for this recipe

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Frequently asked questions

How long does Tropical Barramundi Ceviche with Finger Lime and Macadamia take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tropical Barramundi Ceviche with Finger Lime and Macadamia?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.

Can I substitute ingredients in Tropical Barramundi Ceviche with Finger Lime and Macadamia?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tropical Barramundi Ceviche with Finger Lime and Macadamia for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tropical Barramundi Ceviche with Finger Lime and Macadamia?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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