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Kingfish Ceviche with Coconut Milk & Chilli Oil

Cook Time

20 minutes

Prep Time

15 minutes

Serves

Impress your guests with this super easy kingfish ceviche with coconut milk and chilli oil. Buttery kingfish, clothed in a vibrant coconut lime dressing, drizzled with a smokey, toasty chilli oil and decorated with toasted coconut, fresh chilli and micro herbs. This is next level yum.

Ingredients

300g Kingfish / yellowtail

2 garlic cloves, peeled

2 tbsp ginger, roughly chopped

1 lemongrass, (white part only) roughly chopped

6-10 dried chillies, (depending on how hot you like it)

1 tbsp shrimp paste

2 tbsp water

1 tsp coriander seeds (lightly crushed)

1 cup coconut oil

1 kaffir lime leaf, stem removed, finely sliced

1 cup coconut milk

2 limes, Juice & zest of 2 limes (yield of 5 tbsp of juice)

2 tsp fish sauce

1 tsp maple syrup

1/2 tsp sesame oil

1/3 cup baby coriander or other micro herb for garnish

1/3 cup toasted coconut flakes

1 red chilli, finely sliced

Instructions

Combine garlic, ginger, shrimp paste, lemongrass, dried chilli and water in a small food processor or Nutribullet. Blitz to make a paste.
In a dry pan, on medium heat, toast the coriander seeds for 30 seconds until fragrant, low the heat, add the blended paste and coconut oil. Simmer gently on a low heat, stirring occasionally for 15 minutes.
Strain out the oil into a bowl and let cool completely.
Meanwhile, combine coconut milk, lime juice & zest, sesame oil, fish sauce, maple and kaffir lime in a jug, stir to combine.
Slice kingfish into 2mm thin pieces.
Add the fish to the coconut milk and place in the fridge for 10 minutes to infuse.
To plate up, add the ceviche to the plate or bowl, then spoon over a couple of tablespoons of the coconut mixture and chilli oil.
Then top with toasted coconut, coriander leaves and a slice of chilli. Serve immediately.