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Cut the fish into cubes – but not too small, as the lime juice will cook the fish and it will shrink a little.
Season fish well with salt and pepper and then mix with the lime juice. Allow to sit for 3–4 minutes.
Add the lime zest, onion, capsicum, tomato, cucumber and shallot, plus half the dill from the garnish. Allow to sit for a further 3 minutes and then mix through the coconut cream.
Taste and adjust seasoning if necessary. Chill in fridge for 30 minutes.
Meanwhile, 10 minutes before serving the fish, begin frying the taro chips. Heat oil to 178°C and place a few chips in the oil. Cook until golden brown and then place on absorbent paper and season lightly.
Serve ceviche either in a shell or in a clear bowl over crushed ice. Garnish with crisp taro chips tossed with remaining herbs and finish with olive oil drizzle.