Coconut & Lime Flathead Ceviche

Coconut & Lime Flathead Ceviche

Ingredients:

• 280g flathead tails – sliced 1cm thick
• 1 green bull horn pepper – thinly sliced
• 3 baby radish – dices into 1cm cubes
• 1 avocado – dices into 1cm cubes
• 1 bunch coriander – roughly chopped (stalks and leaves)
• 1 kaffir lime leaf – thinly sliced into strips

Dressing –

• 1.5 teaspoon coconut aminos
• 3 Tablespoon coconut yoghurt
• 2 lime – juiced
• 1/2 lemon – juiced
• 2 teaspoon coconut sugar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger juice
• 2 pinches of Himalayan salt

Method:

1. Prepare the fish and vegetable ingredients in bowls.
2. Whisk all Dressing ingredients in a bowl, taste and adjust seasoning if required.
3. Toss Fish through the dressing.
4. Add bull horn pepper and radish and gently mix.
5. Gently fold coriander and keffir lime leaf through.
6. Serve and eat straight away.

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