Asian style ceviche with coconut

This ceviche is spiced with sambal aromatic coconut for Dan Hong’s Asian twist on the classic.

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 200 g sashimi grade Kingfish, sliced into thin strips 
• 2 limes, juice
• 2 tbsp coconut cream 
• 1 tbsp Malaysian shrimp sambal 
• 1½ tbsp fish sauce 
• 1 spring onion, finely sliced 
• ⅓ cup cherry tomatoes, halved
• 4 sprigs coriander, leaves roughly chopped
• 1 finger lime, to garnish 
• Prawn crackers, to serve

Instructions

1. Place the kingfish into a bowl. Add lime juice, coconut cream, sambal, fish sauce, stir through before adding spring onion, cherry tomatoes and coriander leaves. Leave to sit for 2 minutes.
2. Serve your ceviche as a single layer on your serving plate. Garnish with finger lime and serve with prawn crackers on the side.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.