Coconut, lime and chilli ceviche
500 g, cut into 1cm pieces
½ cup(s), (125ml)
2 tbs, stem, finely chopped
Light canned coconut milk
⅔ cup(s), (160ml)
4 individual, corn variety
2 medium, deseeded, finely chopped
2 medium, finely chopped
2 individual, thinly sliced
1 large, finely chopped
½ large, finely chopped
½ cup(s), chopped
Fresh red chilli
½ whole, small, deseeded, finely chopped
1 x 3 second spray(s)
- Combine fish, lime juice, coriander stem and half the coconut milk in a medium glass or ceramic bowl. Cover and chill for 4 hours to macerate.
- Meanwhile, preheat oven to 200°C. Lightly spray mountain bread with olive oil. Use kitchen scissors to cut each piece into 16 rectangles (5cm x 6cm). Place on 2 large baking trays. Season with salt. Bake for 4-5 minutes or until light golden.
- Drain any excess liquid from fish. Add tomato, cucumber, shallot, capsicum, avocado, coriander and chilli. Season.
- Divide ceviche and mountain bread among serving plates. Pour the remaining coconut milk over ceviche.