Coconut Lime Ceviche
This beautiful ceviche recipe can have so many different flavours depending on your palate. We whipped this dish up with a beautiful Queenfish caught fresh that day but the beauty of this dish is you can use almost any white flesh fish.
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ᑕOᑕOᑎᑌT ᑕᗴᐯIᑕᕼᗴ
𝐷𝑟𝑒𝑠𝑠𝑖𝑛𝑔
170ml coconut milk
Juice and zest of 2 limes
3 tsp Fish sauce
pinch of sugar
Pinch of salt
1 Very Finley shredded kaffir lime leaf
2 teaspoons of white soy sauce
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𝐼𝑛𝑔𝑟𝑒𝑑𝑖𝑒𝑛𝑡𝑠
-500g white fish chopped into even 1cm cubes, fish such as trevally, queenfish, mackerel and kingfish or coral trout.
-1/2 red onion diced finely
-Red chilli finely chopped
-Fresh mint finally shredded
-salt to season
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Ultimately in a ceviche the lime juice will ‘cook’ the fish so the longer you leave the fish in the dressing the longer it will ‘cook’ I would recommend making fresh and not too long in advance.
𝑀𝐸𝑇𝐻𝑂𝐷
Combine fish in the dressing and leave for 20 mins.
Remove fish from dressing keeping the dressing to the side. Stir through red onion, chilli, mint and kaffir lime. Season to taste.
Present on plate however feels right to you. Spoon over some of the leftover dressing and top with toasted coconut flakes, fried shallots and fresh mint
Serve with prawn crackers, crostini, lettuce cups or on its own.