200g sashimi grade Kingfish, sliced into thin strips
2 limes, juiced
2 tbsp AYAM™ Coconut Cream
1 tbsp AYAM™ Malaysian Sambal Shrimp Paste
1½ tbsp AYAM™ Fish Sauce
1 spring onion, finely sliced
⅓ cup cherry tomatoes, halved
4 sprigs coriander, roughly chopped
1 finger lime, to garnish
Prawn crackers, to serve
Method
Place kingfish into a bowl. Add lime juice, coconut cream, sambal, fish sauce. Stir through before adding spring onion, cherry tomatoes and coriander leaves.
Leave to sit for 2 minutes.
Serve your ceviche as a single layer on your serving plate. Garnish with finger lime and serve with prawn crackers on the side.
Serves 2 | 
Prep 15 min
