Coconut, lime and chilli ceviche
5
Points®
Total time: 4 hr 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This dish features ceviche and raw fish ‘cooked’ in lime juice and coconut milk.
Ingredients
Ling, raw
500 g, cut into 1cm pieces
Lime juice
½ cup(s), (125ml)
Fresh coriander
2 tbs, stem, finely chopped
Light canned coconut milk
⅔ cup(s), (160ml)
Mountain bread
4 individual, corn variety
Tomato(es)
2 medium, deseeded, finely chopped
Cucumber
2 medium, finely chopped
Green shallot(s)
2 individual, thinly sliced
Red capsicum
1 large, finely chopped
Avocado
½ large, finely chopped
Fresh coriander
½ cup(s), chopped
Fresh red chilli
½ whole, small, deseeded, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Drain any excess liquid from fish. Add tomato, cucumber, shallot, capsicum, avocado, coriander and chilli. Season.
4
Divide ceviche and mountain bread among serving plates. Pour the remaining coconut milk over ceviche.
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