Name: Kingfish ceviche with young coconut and lime
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 800 gm skinless kingfish fillet, diced; 80 ml coconut milk (1/3 cup); Finely grated rind of 2 limes and juice of 4, plus extra finely grated rind to serve; ¼ cup coriander, coarsely chopped (loosely packed); 1 Lebanese cucumber, half peeled, seeds removed, finely diced; 1 pickled jalapeño, finely chopped; To serve: finely chopped young coconut

Kingfish ceviche with young coconut and lime

Australian Gourmet Traveller recipe for Kingfish ceviche with young coconut and lime

Pulling this appetiser together is super-fast. You can have everything prepped and ready to go, and then all you need to do is combine the ingredients just before serving.

Ingredients

800 gm skinless kingfish fillet, diced

80 ml coconut milk (1/3 cup)

Finely grated rind of 2 limes and juice of 4, plus extra finely grated rind to serve

¼ cup coriander, coarsely chopped (loosely packed)

1 Lebanese cucumber, half peeled, seeds removed, finely diced

1 pickled jalapeño, finely chopped

To serve: finely chopped young coconut

Method

Main

1.Combine kingfish, coconut milk, lime rind and juice, coriander, cucumber, and jalapeño in a bowl. Season to taste and stir to combine. Spoon into small chilled glasses, scatter with young coconut and extra lime rind and serve.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Vanessa Austin

Ingredients

Method

Main

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