Asian Style Ceviche
Recipe by Dan Hong
Serves 2 | 
Prep 15 min
Ingredients
- 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.
