Ingredients
- Serves 4-6
- 425ml can coconut cream
- 215ml coconut milk
- 600g any firm white fish (ling, blue cod) cut into 1cm dice
- 1-2 fresh red chillies, seeded and finely chopped (optional)
- 1 ½ avocados, stoned and cut into small dice
- 1/3 cup finely diced red onion
- ¼ cup finely chopped mild Peppadew peppers (available at supermarkets)
- finely grated zest of 2 limes
- ½ cup lime juice
- 1 teaspoon grated palm sugar
- sea salt and freshly ground black pepper
- 6 iceberg lettuce leaves (choose the medium cup-shaped leaves)
- fresh coriander leaves to garnish
- 3 limes, cut into wedges
Ceviche
Method
- Place all ingredients except the lettuce and lime wedges and coriander in a bowl
- Stir to combine then refrigerate to marinate for at least 30 minutes
- To serve, spoon the ceviche into the lettuce cups, garnish with coriander and serve immediately with lime wedges on the side
Comments
The trick with ceviche is getting the marinating time right, so the fish is half cooked by the citrus juice, but still raw in the centre. This time may alter from species to species. Best to keep tasting every 20 minutes or so until you’re happy with the texture. It should also be served super-cold, preferably over ice.
Thanks to Harbour Fish for providing the monkfish used in the demonstration.
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