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Kingfish Ceviche with Corn Chips
Ingredients
- 400g South Australian Yellowtail Kingfish
- ⅓ cup lime juice
- ⅔ cup coconut milk
- 1 avocado, cut into 1cm pieces
- 12 baby tomatoes, cut into quarters
- ½ cup fresh coriander, finely chopped
- ½ cup fresh mint, finely chopped
- ¼ red onion, very finely chopped
- 1 long red chilli, finely chopped
- 1 tsp salt flakes
- ¼ tsp black pepper
- To serve: corn chips and lime wedges
Method
- Cut kingfish into 1cm pieces, place in a bowl with lime juice and mix gently to combine. Cover and refrigerate for 15 minutes. Drain off excess lime juice.
- Add coconut milk, avocado, tomatoes, coriander, mint, red onion, chilli, salt and black pepper. Stir gently to combine. Place in fridge for 15 minutes.
- Serve with corn chips and lime wedges.