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Kingfish ceviche with young coconut and lime

Pulling this appetiser together is super-fast. You can have everything prepped and ready to go, and then all you need to do is combine the ingredients just before serving.

You'll need

800 gm skinless kingfish fillet, diced 80 ml (1/3 cup) coconut milk Finely grated rind of 2 limes and juice of 4, plus extra finely grated rind to serve ¼ cup (loosely packed) coriander, coarsely chopped 1 Lebanese cucumber, half peeled, seeds removed, finely diced 1 pickled jalapeño, finely chopped To serve: finely chopped young coconut


  • 01
  • Combine kingfish, coconut milk, lime rind and juice, coriander, cucumber, and jalapeño in a bowl. Season to taste and stir to combine. Spoon into small chilled glasses, scatter with young coconut and extra lime rind and serve.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2011

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