Coconut and Lime Ceviche

Coconut and Lime Ceviche


A very fresh fillet of Kingfish, about 500g,  or other suitable firm white-fleshed fish, trimmed and cut into 1 cm cubes. The fillet needs to be at least 1 cm thick.

With this recipe, the actual cooking of the fish is the easy part, as the acidulant in the lime juice  “cooks the raw fish”.

It is important to save your energy for finding a really good seafood distributor as the freshness of the fish is the secret to success.. The safest way is to buy a whole fish and fillet it yourself, or ask the seafood distributor to do it for you after you have selected your fish. Filleting a whole fish requires some experience and a very sharp knife.

Ingredients for  the Dressing for Ceviche crushed in a Mortar and pestle

1/2 bunch of Coriander and roots, washed and finely chopped
1 stalk of lemon grass
1 Clove of garlic
4 Kaffir Lime Leaves crushed
2 chopped chillies ( not the hot variety)
Pound the above ingredients in a Mortar and Pestle or mix in a food processor
Cooking marinade

2 tablespoons of Nampla Fish sauce (or any other good brand)
Juice of 2 limes
(Fish Sauce and Lime juice needs to be balanced. i.e. same quantity of each, depending on how juicy the limes are)
Little bit of sugar, according to your taste

Mix the Fish Sauce with the Lime juice and add the other crushed fresh ingredients to it to make the Sauce which will cook the fish.

Add the sauce to the raw, cubed fish in a bowl just before eating. The fish shouldn’t be left to marinate too long in this mixture as it will cook the fish.

 Then add about 2 tablespoons of Kara Coconut Cream to the fish mixture. This particular brand won’t separate as some Coconut Cream does when mixed with citrus juices and curry pastes.

Decorate your fish mixture with peanuts and sesame seeds, and garnish to finish with sprigs of fresh mint and coriander.

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