If I could eat one dish for the rest of my life, this would be it. I never make these type of claims so I hope you are taking me seriously. I love raw fish more than I love my children. Jokes! But it's close. Very close. And that's why I am so excited to introduce you to my Kingfish Ceviche. With spring in full swing here in Australia, I can't stopping thinking about ceviche. It's such an excellent meal on a warm day. This recipe is inspired by all the Thai flavours we know and love - coconut cream, fish sauce, limes, kaffir leaves, coriander and chilli. It's punchy, clean and fragrant dish that's so good, and so quick and easy to make. The thing is, I am well aware kingfish ceviche is something we usually only eat at restaurants. It seems fancy and not something we would make at home. But not anymore. My recipe for Kingfish Ceviche is quite possibly the easiest seafood dishes to make at home. It's as simple as making the coconut sauce and plating the dish. Yup. It's that easy. And it's that simple.
It is, I promise. Start by lightly toasting coconut shavings in a pot on low heat, then set them aside to cool. Next, place the slices of raw kingfish on a plate in a lovely circular pattern. In a bowl, whisk the coconut cream, fish sauce and miring, lime juice then slowly pour around the kingfish. Garnish with the toasted coconut shavings, chilli, kaffir leaves and coriander. This is the perfect spring and summertime recipe you can whip us in less than 10 minutes. True story. All you need to do is add a refreshingly ice cold glass of white wine, sit back in the warm sun and enjoy.
Thank you so much for taking the time to read this recipe. I hope you feel inspired to make this Kingfish Ceviche! I know a lot of you are doing it tough in lockdown, so I hope this recipe brings you a little comfort and joy to your day.
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2 tablespoon coconut shavings
2 fillets of sashimi grade kingfish, cut thinly (ask your fishmonger to cut it for you)
3/4 cup coconut cream
3 tablespoons fish sauce
2 1/2 tablespoons mirin
2 fresh limes, juiced
2 kaffir leaves, stem removed and finely sliced
1 red chilli, finely sliced
1/4 cup coriander, finely sliced
Lightly toast coconut shavings in a pan on low heat until lightly golden. Remove from the heat when ready.
Plate each fillet on a seperate plate. Set aside.
Whisk coconut cream, fish sauce, mirin and lime juice in a medium bowl. Slowly pour the coconut dressing over the sashimi.
Garnish the plates with kaffir leaves, chilli, toasted coconut and coriander. Serve immediately and enjoy.