Ceviche clasico
SERVES 6 PREP TIME 15 MINUTES
¼ cup (60ml) apple cider vinegar
1 tablespoon caster sugar
2 tablespoons hot water
1 medium red onion, sliced thinly
1kg kingfish fillets (or firm white skinless, boneless fish fillets of your choice)
½ cup (125ml) lime juice
¹⁄³ cup (80ml) coconut milk
1 jalapeño, chopped finely
¼ cup (60ml) extra virgin olive oil
1 Lebanese cucumber seeded, diced finely
¼ cup finely chopped coriander, plus extra, to serve
1 clove garlic, crushed
1 medium avocado, chopped
Corn chips, to serve
1 Stir vinegar, sugar and hot water together in a small bowl until sugar dissolves. Stir in onion.
Set aside for 10 minutes to pickle and soften.
2 Cut fish into 1cm pieces. Combine fish with the remaining ingredients, except avocado and serving ingredients, in
