When summer’s warmth beckons, there’s nothing quite like the refreshing burst of flavor that a homemade ceviche brings to the table. This Kingfish Ceviche with Coconut Milk & Chilli Oil is not just a dish; it’s an experience that transports you straight to a sun-kissed beach. I stumbled upon this culinary delight while experimenting in my kitchen, and the result was a perfect harmony of buttery fish and creamy coconut dressing, brightened with a hint of lime and a kick of chili oil that tantalizes the taste buds.
Perfect for lazy afternoons or impressing guests at a casual gathering, this ceviche is a celebration of fresh ingredients, making it easy to whip up and enjoy. The recipe brings together the rich texture of kingfish, aromatic spices, and vibrant garnishes, all in under 30 minutes! Imagine serving this colorful dish in a chic bowl, the alarmingly delicious aromas weaving through the air. Ready to get started? Your new favorite seafood dish awaits!
Why is Kingfish Ceviche with Coconut Milk & Chilli Oil irresistible?
Freshness, each ingredient shines in this vibrant ceviche, creating a unique and refreshing dish that excites the palate.
Quick preparation allows you to enjoy an impressive entrée in under 30 minutes, perfect for any occasion!
Versatile flavor profiles make it suitable for all tastes; you can increase the spice level or switch up the fish to suit your guests.
Visual appeal captivates the eyes with colorful garnishes like toasted coconut and fresh herbs, transforming your dinner into a culinary masterpiece.
Crowd-pleasing means that everyone—from foodie friends to family—will rave about this delightful dish. Enjoy it served as an appetizer or alongside crispy tortilla chips for a perfect pairing!
Kingfish Ceviche with Coconut Milk Ingredients
For the Ceviche
- Kingfish / Yellowtail – A rich, buttery texture, best used fresh or sashimi-grade for optimal flavor.
- Garlic cloves – Strong aromatic base; shallots can be substituted for a milder taste.
- Ginger – Adds warmth and spice; fresh ginger provides the best intensity.
- Lemongrass – Offers a bright, citrusy note; lime zest can be used as a quick substitute.
- Dried chillies – Imparts heat; adjust as needed to fit your spice preference.
- Shrimp paste – Adds depth of umami; opt for non-shellfish alternatives if needed.
- Coconut oil – Key for the chili oil base, adding delicious coconut flavor; can swap in a neutral oil.
- Kaffir lime leaf – Provides a unique citrus aroma; dried leaves or lime zest work as alternatives.
- Coconut milk – Essential for creaminess and sweetness; consider a dairy-free option if necessary.
- Limes (juice & zest) – Crucial for acidity in ceviche; other citrus can replace limes if unavailable.
- Fish sauce – Complements flavors with saltiness; soy sauce serves well as a vegetarian alternative.
- Maple syrup – Balances the dish’s acidity with sweetness; agave syrup can be a suitable replacement.
- Sesame oil – Adds a nutty undertone; optional but enhances flavor—omit if avoiding nuts.
- Baby coriander or micro herbs – Fresh garnish that brightens the dish; other microgreens are great substitutes.
- Toasted coconut flakes – Introduces texture and flavor; you can use sweetened or unsweetened.
- Red chilli – For garnish and an extra kick; any mild fresh chili can replace it.
This collection of vibrant ingredients in your Kingfish Ceviche with Coconut Milk & Chilli Oil will excite your senses and elevate your dining experience!
How to Make Kingfish Ceviche with Coconut Milk & Chilli Oil
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Make Chilli Paste: Blend together the garlic, ginger, shrimp paste, lemongrass, dried chillies, and a splash of water until you achieve a smooth, fragrant mix. This is the flavor powerhouse for your ceviche!
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Cook Chilli Oil: In a skillet, toast coriander seeds for a minute and then stir in your chilli paste along with coconut oil. Simmer gently for about 15 minutes until the aroma fills your kitchen and the oil is infused.
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Strain Chilli Oil: Cool the mixture completely before straining it into a small bowl to remove any solids. The result is a beautiful, aromatic chilli oil ready to enhance your dish.
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Prepare Coconut Lime Dressing: In a jug, thoroughly mix the coconut milk, lime juice and zest, sesame oil, fish sauce, maple syrup, and kaffir lime leaf together until well-blended. This dressing is the creamy embrace for your ceviche.
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Slice Kingfish: Carefully cut the fresh kingfish into thin, 2mm slices. The thickness is essential for maintaining that melt-in-your-mouth texture that’s the star of this dish.
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Combine Fish and Dressing: In a mixing bowl, gently add the kingfish slices to the coconut dressing and toss lightly. Then chill in the fridge for about 10 minutes for the flavors to meld beautifully.
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Plate: With the ceviche chilled and ready, serve it in a chic bowl, drizzling over the luscious coconut mixture and generous swirls of your homemade chilli oil.
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Garnish: To finish, sprinkle with toasted coconut flakes, fresh coriander, and delicate slices of red chilli. Serve immediately to ensure freshness and vibrant flavors!
Optional: Serve with tortilla chips for a satisfying crunch alongside your refreshing ceviche!
Exact quantities are listed in the recipe card below.
What to Serve with Kingfish Ceviche with Coconut Milk & Chilli Oil?
Creating a delightful meal with ceviche is easy when you have the right accompaniments to round out the flavors.
- Tortilla Chips: Crispy and salty, they pair perfectly with the creamy ceviche, enhancing every bite with a satisfying crunch.
- Coconut Rice: Soft and fragrant, this dish echoes the coconut undertone of the ceviche, offering a comforting, flavorful base.
- Avocado Salad: Creamy avocados combined with fresh vegetables bring a luscious balance to the sharp and zesty notes of the ceviche.
- Grilled Corn on the Cob: Sweet and slightly charred kernels contrast beautifully with the ceviche’s coolness, adding a delightful summer vibe to your feast.
- Spicy Mango Salsa: A sweet and tangy accent, this salsa introduces a refreshing fruitiness that enhances the ceviche’s flavors, perfect for a seasonal twist.
- Chilled White Wine or Sparkling Water: Refreshing sips with citrus notes complement the dish excellently, making every bite a little more vibrant.
- Coconut Macaroons: To finish on a sweet note, these chewy cookies echo the coconut flavors in the ceviche while providing a satisfying dessert experience.
Pairing these delicious sides will create a full and satisfying dining experience, filled with textures and flavors that dance on your palate!
Kingfish Ceviche Variations
Customize your ceviche adventure with these delightful twists that will tickle your taste buds and elevate your dish!
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Fish Swap: Try using fresh salmon or tuna instead of kingfish for a new flavor experience. Each fish brings its own unique buttery goodness, enhancing the dish’s richness.
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Spicy Kick: Add fresh jalapeños or a dash of sriracha to your dressing for an extra pop of heat. This little change can turn up the excitement, making each bite a fiery delight!
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Herb Alternatives: Swap baby coriander for fresh mint or basil to create a different aromatic experience. These herbs will bring a vibrant freshness that contrasts beautifully with the rich coconut.
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Seasoned Oil: Infuse your coconut oil with additional spices like cumin or coriander seeds to enhance the chili oil’s flavor profile. A more complex oil invites deeper taste sensations that complement the ceviche.
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Citrus Blend: Experiment with a mix of citrus juices—try grapefruit or blood orange alongside lime for a twist in acidity. This will brighten up the dish, creating a refreshing zesty explosion.
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Creamy Upgrade: For a richer dressing, mix in a dollop of avocado or Greek yogurt. This adds a luscious smoothness that takes the ceviche to the next level, making each bite irresistibly creamy.
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Crunch Factor: Toss in some diced cucumbers or crispy radishes for a delightful crunch. The added texture will play beautifully against the smoothness of the coconut milk.
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Tropical Twist: Add diced mango or pineapple for a sweet fruity contrast. The hint of sweetness will complement the spiciness and enhance the tropical vibes of your ceviche!
Expert Tips for Kingfish Ceviche with Coconut Milk & Chilli Oil
- Choose Fresh Fish: Always select sashimi-grade kingfish from reputable sources to ensure safety and optimal flavor for your ceviche.
- Adjust Spice Level: Feel free to modify the number of dried chillies based on your heat preference; fresh chillies can also create a different flavor profile.
- Marination Time: Be careful not to over-marinate your kingfish; just 10 minutes in the coconut dressing is enough to achieve perfect texture and flavor.
- Use Clean Tools: Maintain a clean workspace by thoroughly washing knives and cutting boards to prevent cross-contamination.
- Chill Before Serving: For the best experience, serve your kingfish ceviche well-chilled; it enhances the refreshing quality that makes this dish so delightful!
Storage Tips for Kingfish Ceviche with Coconut Milk & Chilli Oil
Fridge: Store any leftover ceviche in an airtight container for up to 24 hours to maintain freshness. Enjoy within this timeframe for the best taste!
Avoid Freezing: Ceviche doesn’t freeze well, as the texture will be compromised once thawed. The creamy coconut dressing won’t hold up, losing its delightful consistency.
Serving Fresh: For optimal flavor, prepare and serve the kingfish ceviche immediately. The zesty profile and fresh ingredients shine when enjoyed right after making!
Reheating Reminder: This dish is best enjoyed cold, so there’s no need for reheating—simply serve directly from the fridge for a refreshing treat!
Make Ahead Options
Preparing your Kingfish Ceviche with Coconut Milk & Chilli Oil ahead of time is a fantastic way to save valuable moments on busy days! You can slice the kingfish and prepare the coconut lime dressing up to 24 hours in advance; just keep them separated in the refrigerator to maintain the fish’s texture and the dressing’s freshness. Additionally, you can make the chili oil and store it in the fridge for up to 3 days. When you’re ready to enjoy, simply combine the marinated fish with the dressing and let it chill for about 10 minutes to allow the flavors to meld. With these easy make-ahead steps, serving this delightful ceviche becomes a breeze!
Kingfish Ceviche with Coconut Milk & Chilli Oil Recipe FAQs
What type of kingfish should I use for this ceviche?
Absolutely, using fresh or sashimi-grade kingfish is crucial for the best flavor and safety. Always source your fish from reputable fishmongers, ensuring it’s sushi-grade to avoid any foodborne illnesses. If kingfish isn’t available, tuna or salmon can also create delightful variations!
How should I store leftover kingfish ceviche?
To keep your ceviche at its finest, store any leftovers in an airtight container in the refrigerator for up to 24 hours. The flavors remain vibrant, but avoid freezing—this dish does not hold up well in the freezer, as the texture and consistency will suffer.
Can I freeze kingfish ceviche?
I don’t recommend freezing ceviche, as it compromises the delicate texture of the fish and the creamy coconut dressing. The dish is best enjoyed fresh, so make just enough to savor immediately. However, if you must freeze, try freezing the coconut dressing separately and use it within 3 months.
What if my ceviche is too salty?
If you find your ceviche a bit too salty, balancing the flavors is key! You can add a splash of fresh lime juice or some maple syrup to lighten the salinity. Another trick is to add more shredded coconut flakes, which will absorb some salt and add a new layer of deliciousness.
How can I adjust the spice level in my ceviche?
Very easily! If you prefer a milder flavor, reduce the number of dried chillies or omit them when blending the chilli paste. For those who crave heat, consider adding fresh jalapeños or increasing the amount of chilli oil to amp up the spice!
Is this ceviche safe for my pet?
I recommend keeping this exotic dish away from pets. The ingredients, such as garlic and fish sauce, can be harmful to pets like dogs and cats. Always check specific dietary needs before sharing your delicious homemade meals with furry friends!
Kingfish Ceviche with Coconut Milk & Chilli Oil: Fresh & Flavorful
Ingredients
Equipment
Method
- Make Chilli Paste: Blend together the garlic, ginger, shrimp paste, lemongrass, dried chillies, and a splash of water until smooth.
- Cook Chilli Oil: Toast coriander seeds for a minute, stir in chilli paste and coconut oil, and simmer for about 15 minutes.
- Strain Chilli Oil: Cool the mixture completely before straining into a bowl to remove solids.
- Prepare Coconut Lime Dressing: Mix coconut milk, lime juice and zest, sesame oil, fish sauce, maple syrup, and kaffir lime leaf together.
- Slice Kingfish: Cut the fresh kingfish into thin, 2mm slices.
- Combine Fish and Dressing: Add kingfish slices to the dressing, toss lightly, and chill in the fridge for about 10 minutes.
- Plate: Serve the ceviche in a chic bowl with coconut mixture and swirl homemade chilli oil on top.
- Garnish: Sprinkle toasted coconut flakes, fresh coriander, and slices of red chilli on top.