TEQUILA KINGFISH CEVICHE
Tequila Kingfish Ceviche, inspired by the memories of travel through Central America (c. 2009) 🐠 RECIPE 👇🏼
Dressing
1 garlic clove, minced
2 tbsp olive oil
1/4 cup coconut milk
1 tbsp tequila blanco
1 tsp sugar
1 lime, juice only
Sea salt, to taste
Ceviche
300g sashimi grade white fish of your choice*, skinned, boned and cut into 1cm chunks
1 small avocado, cut into 1cm chunks
1 cheek, ripe mango, cut into 1cm chunks
1/2 red onion, finely diced
2 birdseye chillies, seeds removed and finely diced
3 tbsp shredded coconut, toasted
1 small handful fresh coriander leaves, finely chopped
To serve
Tortilla Chips
1 jalapeno, finely sliced
Fresh Coriander, finely chopped
Toasted, shredded, coconut
Step 1. Make the dressing; whisk all of the ingredients together in a bowl and season with salt. Adjust to your liking (feel free to add more chili, more lime, or even a little more tequila!).
Step 2. Gently mix all of the ceviche ingredients and pour over the dressing.
Step 3. Serve to the centre of your table in a bowl or serving plate garnished with sliced jalapeno, coriander and shredded coconut along with tortilla chips to scoop it down!
Notes
*I like to use fish like kingfish, mahi mahi or even snapper for this dish.
