Kingfish ceviche with young coconut and lime


  • Serves 10 people

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.

  • 800 gm skinless kingfish fillet, diced
  • 80 ml (1/3 cup) coconut milk
  • Finely grated rind of 2 limes and juice of 4, plus extra finely grated rind to serve
  • ¼ cup (loosely packed) coriander, coarsely chopped
  • 1 Lebanese cucumber, half peeled, seeds removed, finely diced
  • 1 pickled jalapeño, finely chopped
  • To serve: finely chopped young coconut
01   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.
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