NIHIWATU’s Wahoo Ceviche

Ingredients

  • 1 kg Wahoo
  • ½ cup   Coconut cream
  • ½ cup coconut milk
  • 1 cup   Lime, juice
  • 4 tbsp fish sauce
  • 2 tbsp palm sugar, grated
  • 1 Shallot, finely diced
  • ½ cup shredded coconut
  • 1 Red capsicum, finely diced
  • 1 Yellow capsicum, finely diced
  • 1 Spring onion, finely diced
  • 1 cup   Kemangi, finely chopped
  • 1 cup Thai basil, finely chopped
  • 1 cup   coriander, finely chopped
  • 1 Long red chilli, finely sliced, seeds in.
  • Note – Add a splash of tabasco or sriracha for a nice little kick.

Method

  • Cut the fish into small dice and put into a bowl.
  • Tip over the lemon juice and Cover and refrigerate for 30 minutes.
  • Return the fish to a clean bowl and add the coconut cream.
  • Stir through the onion, capsicum, chili and shallot while reserving a little of each to garnish.
  • Refrigerate before serving in small bowls.
  • Garnish, adding optional torn fresh coriander leaves, shredded coconut & fried shallots.

 

 

45 minutes
12 portions