Coconut Kingfish Ceviche with Mango & Lime

To me, summer in Australia is all about celebrating fresh and local produce at it’s best and this dish is just that – a beautiful kingfish ceviche paired with mango, finely chopped green chilli, coriander, plenty of zesty lime, coconut cream and a good glug of extra virgin olive oil. Best paired with a crisp white on a balmy afternoon out on the porch with friends.

Lunch

Dinner

Quick Sticks

Serves 2-4

Prep Time 20 Mins

Cook Time Mins

Method

1
Place the sliced kingfish into a wide deep bowl. Pour over the lime juice and refrigerate until the fish begins to ‘cook’ and turn opaque (about 20 minutes).
2
Add the lime zest, mango, shallot, chilli and 1 tablespoon of olive oil to a bowl. Season generously with salt and gently stir to combine.
3
Remove the kingfish from the fridge and gently drain. Arrange the slices in a circular pattern over the base of a flat serving platter. Season the fish well with flakey sea salt, then spoon over the mango mixture. Drizzle with the coconut cream and decorate with a few coriander leaves. Finish with the remaining olive oil and serve.

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