Coconut & Lime Flathead Ceviche | Cellar & Pantry

Ingredients

• 280g flathead tails – sliced 1cm thick
• 1 green bull horn pepper – thinly sliced
• 3 baby radish – dices into 1cm cubes
• 1 avocado – dices into 1cm cubes
• 1 bunch coriander – roughly chopped (stalks and leaves)
• 1 kaffir lime leaf – thinly sliced into strips
• 1.5 teaspoon coconut aminos
• 3 Tablespoon coconut yoghurt
• 2 lime – juiced
• 1/2 lemon – juiced
• 2 teaspoon coconut sugar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger juice
• 2 pinches of Himalayan salt