Mexican fish ceviche with coconut and lime

Dani Venn has us exclaiming Ole with a Mex-inspired starter of fish, coconut, chilli and lime.

Recipe «Mexican fish ceviche with coconut and lime» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 600g white semi-firm fish , skin removed, 3/4 cup lime juice, 2 tsp sea salt, 2 tbsp spring onion, finely chopped, 1/2 cup coriander, finely chopped , 1/2 cup mint leaves, finely chopped, 2 long red chillies, seeded & membrane removed, finely chopped, 1/2 cup coconut milk , 1 cup coconut water, from a fresh drinking coconut, 1 packet Coles original corn chips, to serve.

Ingredients:

• 600g white semi-firm fish , skin removed 
• 3/4 cup lime juice 
• 2 tsp sea salt 
• 2 tbsp spring onion, finely chopped 
• 1/2 cup coriander, finely chopped 
• 1/2 cup mint leaves, finely chopped 
• 2 long red chillies, seeded & membrane removed, finely chopped 
• 1/2 cup coconut milk 
• 1 cup coconut water, from a fresh drinking coconut 
• 1 packet Coles original corn chips, to serve 

Instructions

1. Prepare two bowls, one filled with a few cups of crushed ice and a little water and a smaller bowl to sit on the ice bowl.
2. To prepare the fish, ensure any fat, bones, bloodlines or skin are removed from the fillet. Slice fish with the grain into long strips then dice into even sized cubes, place in chilled bowl.
3. Add lime juice and salt to the fish, stir well. You will notice the fish begin to change to a white colour.
4. Add spring onion, coriander, mint and chilli and stir well. Stir in coconut milk. Cover with plastic wrap and chill in the fridge for 30 minutes before serving.
5. Serve fish with a little liquid as an entree or in small individual glasses as a canape with original flavoured corn chips. Garnish with coriander and chilli. Serve within 1 - 2 hours of making your ceviche for best results.