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Kingfish Ceviche with Coconut Milk & Chilli Oil

Kingfish Ceviche with Coconut Milk & Chilli Oil: Fresh & Flavorful

Delight in Kingfish Ceviche with Coconut Milk & Chilli Oil, a refreshing dish that combines fresh kingfish with creamy coconut and a kick of chili oil.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Asian, Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ceviche
  • 200 grams Kingfish / Yellowtail Fresh or sashimi-grade preferred
  • 2 cloves Garlic Can substitute with shallots for milder taste
  • 1 piece Ginger Fresh for best intensity
  • 1 stalk Lemongrass Substitute with lime zest if needed
  • 5 pieces Dried chillies Adjust according to spice preference
  • 1 teaspoon Shrimp paste Choose non-shellfish alternative if necessary
  • 2 tablespoons Coconut oil Can use neutral oil as a substitute
  • 2 leaves Kaffir lime leaf Dried leaves or lime zest can work as alternatives
  • 200 ml Coconut milk Consider dairy-free options if necessary
  • 2 tablespoons Lime juice Essential for acidity
  • 1 tablespoon Fish sauce Soy sauce works as a vegetarian alternative
  • 1 tablespoon Maple syrup Agave syrup can be a good substitute
  • 1 teaspoon Sesame oil Optional, omit if avoiding nuts
  • 2 tablespoons Baby coriander or micro herbs Other microgreens are great substitutes
  • 2 tablespoons Toasted coconut flakes Use sweetened or unsweetened as preferred
  • 1 piece Red chilli For garnish

Equipment

  • Blender
  • Skillet
  • mixing bowl
  • Jug
  • Airtight container

Method
 

Preparation Steps
  1. Make Chilli Paste: Blend together the garlic, ginger, shrimp paste, lemongrass, dried chillies, and a splash of water until smooth.
  2. Cook Chilli Oil: Toast coriander seeds for a minute, stir in chilli paste and coconut oil, and simmer for about 15 minutes.
  3. Strain Chilli Oil: Cool the mixture completely before straining into a bowl to remove solids.
  4. Prepare Coconut Lime Dressing: Mix coconut milk, lime juice and zest, sesame oil, fish sauce, maple syrup, and kaffir lime leaf together.
  5. Slice Kingfish: Cut the fresh kingfish into thin, 2mm slices.
  6. Combine Fish and Dressing: Add kingfish slices to the dressing, toss lightly, and chill in the fridge for about 10 minutes.
  7. Plate: Serve the ceviche in a chic bowl with coconut mixture and swirl homemade chilli oil on top.
  8. Garnish: Sprinkle toasted coconut flakes, fresh coriander, and slices of red chilli on top.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 35mgCalcium: 40mgIron: 1mg

Notes

Serve immediately for the best flavor; optional to serve with tortilla chips for added crunch.

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