Ceviche

Full of delicate, delicious flavours, ceviche goes down a treat – and this birds eye chilli recipe adds even more freshness to the catch of the day.

Serves 4
Preparation time: 10 minutes

 
Ingredients:

• 400g sashimi grade firm white fish fillets
• 2 tablespoons fresh lime juice
• 3 tablespoons thick coconut cream
• 1 small red onion, very finely sliced into rings
• 1 Wicked Hots Red Bird’s Eye Chilli, finely sliced
• 1 Wicked Hots Yellow Bird’s Eye Chilli, finely sliced
• 2 tablespoons coriander, chopped plus extra sprigs for garnish
• Lime wedges

 
Method:

1. Slice the fish very thinly using a sharp knife. Place in a shallow dish and drizzle over the lime juice. Refrigerate for 10 minutes to allow the fish to partially ‘cook’.
2. Spread a thin layer of thick coconut cream over the base of a flat platter. Top with the fish slices, red onion, red and green cayenne slices and coriander. Season to taste with salt and pepper.
3. Garnish with extra coriander sprigs and serve with lime wedges.