Kingfish Ceviche

Kingfish Ceviche dressed with creamy coconut milk and a sweet, sour and spicy Thai dressing.

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5 from 1 vote

Course: Appetizer, Quick, Seafood

Cuisine: Gluten Free, Thai

Keyword: kingfish appetizer, kingfish ceviche, kingfish recipe, seafood ceviche, thai ceviche, thai dressing

Servings:

Calories: 106kcal

Author: Sneh

Ingredients

For the Nahm Jim dressing

2 garlic cloves minced
1 tablespoon coriander root finely chopped
1 tablespoon red cayenne chilli finely diced
1 tablespoon fish sauce
1 ½ tablespoons lime juice
2 tablespoons coconut sugar

For the Ceviche

200 g kingfish fillet sashimi-grade, boneless and skinless
¼ cup coconut milk full-fat and lump-free
2 Makrut lime leaves destemmed and finely chopped
½ red cayenne chilli thinly sliced
Micro herbs to serve

Instructions

To prepare the Nahm Jim dressing, place garlic, coriander roots and chilli in a mortar and crush with a pestle to a coarse paste consistency. Add fish sauce, lime juice and coconut sugar. Mix well and set aside.
Place kingfish fillet in the freezer for 20 minutes to firm up. Remove and slice into ½ cm thick slices.
Drizzle coconut milk onto a rimmed serving plate. Arrange the Kingfish sashimi on top.
Add Makrut lime leaves and chilli slices. Drizzle evenly with the Nahm Jim dressing.
Garnish with micro herbs and serve immediately.

Notes

Kingfish - Make sure your fish is fresh and sashimi-grade which is safe to eat even raw. The marinating time of this recipe is very short and using sashimi-grade fish ensures that it is not only delicious to eat but also very safe. Kingfish can be substituted with other white fish like Cod, Trevally or Snapper. Make sure they are sashimi-grade, ask your fishmonger, and they will guide you.

Chilli - Red cayenne chilli (long red chilli) is a great medium-strength chilli with a lovely gentle heat. If you can handle a lot more heat, Thai bird's eye chilli is a great substitute but be warmed, these can be really spicy.

Makrut lime leaves - Also known via their more controversial name of Kaffir Lime, these are the leaves of the Makrut lime tree and are used widely in Thai cooking. They have a beautiful lime aroma. If you can't find them, substitute with lime zest.

Fish Sauce - If you can't find or use fish sauce which is predominantly used for that umami salty and sour flavour, substitute with a tablespoon of lime juice and a teaspoon of soy sauce.

Coconut Sugar - You can substitute with grated palm sugar. It has to be dark/brown sugar to achieve that caramel sweetness in this recipe.

Coconut milk - Use full-fat coconut milk to create a creamy dressing.

Dressing can be prepped a couple of days in advance and stored in the fridge in a lidded glass jar.

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