A South American specialty, ceviche, is reborn as sophisticated cocktail-party fare.
- Preheat grill on high. Cook the green chilli, turning, for 2 minutes or until slightly charred. Set aside to cool. Peel, halve and seed the chilli.
- Place the green chilli, garlic, coriander root, salt and pepper in a mortar and pound with a pestle until a smooth paste forms.
- Place the chilli mixture and fish in a glass or ceramic bowl and toss to coat. Stir in the lime juice. Cover and place in the fridge for 4 hours or overnight to marinate.
- Stir in chopped coriander. Divide ceviche among glasses. Top with shredded coconut, red chilli, corn chips and coriander leaves.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set