Fish and Avocado Ceviche with Coconut and Coriander Dressing
Photography by Aaron McLean.
Combining the freshest of fish with a light chilli and lime infused dressing and chunks of creamy avocado will produce a wonderful dish to serve on a warm summer evening.
Serves: 4–6
INGREDIENTS
500 grams firm white fish, diced into small bite-sized pieces
½ cup lemon juice
¼ cup orange juice
1 teaspoon sea salt
Dressing
½ cup coconut cream
¼ cup thick plain yoghurt
1 clove garlic, crushed
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
finely grated zest 1 lime
1 tablespoon lime juice
2 tablespoons each finely chopped mint and coriander
½ long red chilli, seeded and finely chopped, optional
sea salt and freshly ground pepper
To assemble
1 avocado, diced
½ cup diced telegraph cucumber
2 spring onions, thinly sliced
shredded cos or iceberg lettuce
METHOD
Fish: Combine all the ingredients in a shallow dish, cover and refrigerate for 1 hour and up to 4 hours depending on how ‘cooked’ you want the fish. Stir occasionally.
Dressing: Whisk all the ingredients in a large bowl and season with salt and pepper.
To assemble: Tip the fish into a strainer and drain well, discarding the juice. Add the fish to the dressing and combine. Gently fold in the avocado, cucumber and spring onions. Season.
Place a good layer of shredded lettuce in each serving dish. Top with the fish salad and some of the dressing and garnish with extra coriander or mint if desired.
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