Tropical Kingfish Ceviche with Coconut and Avocado Recipe

Tropical Kingfish Ceviche with Coconut and Avocado Recipe

4.8

This vibrant and refreshing kingfish ceviche brings together tropical flavours of coconut, avocado, and cucumber. The citrusy marinade gently cures the kingfish, while the creamy avocado and crisp cucumber add delightful texture to this light yet satisfying dish.

Ingredients:

  • 300g kingfish fillets, thinly sliced
  • 2 limes, juiced
  • 1 lemon, juiced
  • ½ cup coconut milk
  • 1 avocado, sliced
  • 1 cucumber, thinly sliced
  • 1 red chilli, finely sliced
  • 1 tbsp olive oil
  • Fresh coriander, chopped
  • Salt and pepper to taste

Instructions:

  1. Marinate the Kingfish
    1 Marinate the Kingfish

    Thinly slice the kingfish and place in a shallow dish. In a bowl, mix lime juice, lemon juice, and coconut milk, then pour over the fish. Cover and refrigerate for 20 minutes to allow the fish to cure.

  2. Prepare the Garnishes
    2 Prepare the Garnishes

    Thinly slice the cucumber and avocado. In a small bowl, combine coriander, chilli, and olive oil. Once the fish is cured, drain off excess liquid.

  3. Assemble and Serve
    3 Assemble and Serve

    Arrange the cured kingfish on plates, topped with cucumber, avocado slices, and the coriander-chilli mixture. Drizzle with a little extra lime juice and coconut milk, and garnish with extra chilli for a kick.

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