Sustainable Kingfish Ceviche with Toasted Coconut and Makrut Lime - Adelaide Central Market: Home to
Taste sustainability with this Kingfish Ceviche, Toasted Coconut, and Makrut Lime dish from Fair Seafood at Adelaide Central Market. Perfect for seafood lovers!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Grater
- Skillet
- Refrigerator
- Serving platter
Ingredients
- 400 grams Kingfish Sashimi thinly sliced
- 400 ml coconut milk + additional 1/4 cup reserved for serving
- 1 tbsp fish sauce
- 2 makrut lime leaves crushed (for brine)
- 1 tsp grated palm sugar or brown sugar
- 1/4 cup rice vinegar freshly squeezed
- 1/2 cup lime juice
- 1/2 cup reserved brine
- 1/4 cup coconut milk
- Fresh red chilli, thinly sliced
- Picked coriander leaves
- 1 Makrut lime leaf very thinly sliced
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