Serves 2

Kingfish Ceviche with Coconut, Avocado, Chilli and Kaffir Lime

  • 150g kingfish, diced into 1-1.5cm cubes
  • 100g avocado, diced into 1-1.5cm cubes
  • 100ml coconut and lime milk (see recipe)
  • 1 kaffir lime leaf, finely sliced
  • 1/2 long red chilli (seeds removed) finely diced

Coconut and lime milk

  • 50ml coconut milk
  • 25ml lime juice
  • 25ml white wine vinegar
  • 10ml fish sauce
  • 1/2 tsp caster sugar
  • 1/8 tsp salt

To Serve

  • Coriander leaves
  • Kaffir lime leaves, finely sliced
  • Corn chips (optional)

  1. Mix all of the coconut and lime milk ingredients together. Add the kingfish to the coconut and lime milk and leave to stand for 10 minutes.
  2. Take the kingfish out of the milk but reserve the liquid.
  3. Combine the kingfish with the remaining ceviche ingredients and pile into a shallow bowl. Pour over remaining coconut and lime milk.
  4. Top ceviche with fresh coriander leaves and more finely sliced kaffir lime.

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