Kingfish & Apricot Ceviche
Our Ceviche is the perfect entree to wow your guests.
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Kitchen scale
- Peeler
- Spoon
- Glass
Ingredients
- 800g skinless kingfish fillet, diced
- ⅓ cup coconut milk
- Finely grated rind of 2 limes and juice of 4
- 1 cup Goulburn Valley Apricots, sliced
- ¼ cup coriander, coarsely chopped
- 1 Lebanese cucumber, half peeled, seeds removed, finely diced
- 1 jalapeño, finely chopped
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