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- By Super Chef Simon Gault
Summertime Ceviche
Servings: 4 | Prep: 15 mins
Ingredients
300g fish fillets (tuna, trevally, tarakihi, snapper)
3 large limes, juiced
5 g salt flakes
250ml coconut cream
¼ onion, very finely chopped or minced
1 green chilli, finely chopped
8 lettuce leaves
1 red chilli, sliced
1 small bunch fresh coriander, to garnish
METHOD
Cut fish in small bite-sized pieces and place in a glass or plastic bowl. Add lime juice, salt, coconut cream, onion and green chilli. Mix well, cover and place in the fridge to marinate for 1 hour.
To serve, arrange lettuce leaves on a platter. Divide marinated fish evenly between lettuce leaves and garnish with red chilli slices and coriander.
