Lime Pickle Ceviche with Mini Pappadums

/

Lime Pickle Ceviche with Mini Pappadums

Recipe By Michael Weldon

Ingredients

  • 2 tbs Patak’s lime pickle

  • 1 lime, juiced

  • ½ cup coconut water

  • ¼ bunch coriander, stem chopped and leaves picked

  • 1 tsp black pepper

  • 300 g fresh kingfish (sashimi grade)

  • 1 red onion, sliced thinly

  • 1 avocado, diced

  • 2 Coles jalapenos, diced

  • 2 sprigs curry leaf fried

  • 1 pack Patak’s mini pappadums

Method

  • In a mixing bowl combine the lime pickle, lime juice, coconut water, coriander stem and pepper, whisk together.

  • In a large bowl combine the kingfish, onion, jalapeno and a pinch of salt into a bowl. Add the dressing and mix to coat the fish evenly in the dressing. Leave in the fridge for 10 minutes to lightly cure.

  • Add the avocado and coriander leaf into the bowl mix together. 

  • Serve topped with fried curry leaves and pappadums on the side to scoop the ceviche into when eating. 

More like this