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Kingfish ceviche with young coconut and lime

Australian Gourmet Traveller recipe for Kingfish ceviche with young coconut and lime

By Alice Storey & Emma Knowles
  • Serves 10
  • 20 mins preparation
Kingfish ceviche with young coconut and lime
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.

Ingredients

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

Method

Main
  • 1
    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.