Coconut Kingfish Ceviche with Mango & Lime
To me, summer in Australia is all about celebrating fresh and local produce at it's best and this dish is just that - a beautiful kingfish ceviche paired with
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Citrus press
- Serving bowl
- Refrigerator
Ingredients
- 250g premium sashimi grade kingfish, sliced thinly (about 2mm thick)
- Juice of 2 limes and 1 tablespoon lime zest
- 120g ripe mango, finely diced
- 1 shallot, finely sliced
- 1 green chilli, finely sliced
- 2 tablespoons extra virgin olive oil
- ¼ cup coconut cream
- 10g coriander leaves
- Sea salt
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