Hiramasa Kingfish Ceviche
Hiramasa Kingfish Ceviche
With coconut, chilli and kaffir lime leaf. A gorgeous kingfish ceviche with asian spices and tangy lime.
- 400 g Hiramasa kingfish, 5mm slices
- 400 ml coconut and lime brine
Coconut and lime brine
- 200 ml unsweetened coconut milk
- 100 ml freshly squeezed lime juice
- 75 ml white wine vinegar
- 20 ml fish sauce
- A pinch of sugar
- A pinch of sea salt
Garnish
- 5 kaffir lime leaves, finely shredded
- 20 g toasted coconut shavings
- 1 finely sliced red chilli
- 1 punnet micro coriander
-
Mix all ingredients together. Combine the kingfish with the coconut and lime brine and leave to stand for 5-10 minutes. Take the kingfish out of the brine but keep the liquid.
-
To serve, Spread out the kingfish on a serving platter of your liking or smaller individual plates and pour the remaining liquid evenly on top. Sprinkle the kaffir lime leaf, toasted coconut shaving and chillis over the kingfish and finish of with a generous bunch of micro coriander.
