Coconut Milk Ceviche

In our first episode, Chef Julz Henao cooked a magical ceviche next to the mangroves!

2 Snapper fillets skin on (diced) any white flesh fish will do 2 Limes zested 2 Limes juiced 2 capsicum 1 Red onion thinly sliced 2 Small red chilies diced Kaffir lime leaves thinly sliced 20g Ginger grated 1 Coriander chopped 200 mL Coconut cream 5g Salt 20 mL Olive oil Honey (optional)
1. Cut fish & place in a bowl 2. Add lime zest & juice straight into the bowl 3. Add thinly sliced red onions 4. Add diced red chilies and diced capsicum 5. Add diced kaffir lime leaves (preferably the young leaves) 6. Add grated ginger 7. Add seasoning salt & pepper (optional) 8. Add fresh chopped coriander. 9. Mix. 10. Adjust seasoning with honey. 11. Proceed to plate with few extra coriander leaves for garnish. 12. Drizzle with some olive oil to finish. Note: feel free to add more ingredients according to taste and personal preference.

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