Name: Tequila Kingfish Ceviche
Prep time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 clove garlic, minced; 2 tbs olive oil; ¼ cup coconut milk; 1 tbs tequila blanco; 1 tsp sugar; 1 lime, juice only; Ceviche; 300g sashimi grade white fish of your choice, skinned, boned and cut into 1cm chunks; 1 small avocado, cut into 1cm chunks; 1 cheek, ripe mango, cut into 1cm chunks; ½ red onion, finely diced; 2 bird’s-eye chillies, seeds removed and finely diced; 3 tbs shredded coconut, toasted; 1 small handful coriander leaves, finely chopped; 1 jalapeño, finely sliced; Coriander, finely chopped; Toasted, shredded, coconut

Tequila Kingfish Ceviche

Tequila Kingfish Ceviche, inspired by the memories of travel through Central America (c. 2009).

Serves

Prep

30 mins

Cook

No cook

Difficulty

Easy

Method

Make the dressing; whisk all of the ingredients together in a bowl and season with salt. Adjust to your liking (feel free to add more chilli, more lime, or even a little more tequila!).
Gently mix all of the ceviche ingredients and pour over the dressing.
Serve to the centre of your table in a bowl or serving plate garnished with sliced jalapeño, coriander and shredded coconut along with tortilla chips to scoop it down!

Notes

I like to use fish like kingfish, mahi mahi or even snapper for this dish.

Tequila Kingfish Ceviche

Ingredients

Dressing

Tortilla chips

Method

Notes

Watch Hayden make it

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Filed under

Ingredients

Dressing

Tortilla chips

Method

Notes

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Watch Hayden make it

Follow along

Filed under

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