Kingfish Ceviche with Spicy Ume and Coconut
INGREDIENTS
100-120g Sliced Kingfish Sashimi grade.
1 orange, segmented and sliced in half.
½ long green chilli, deseeded and finely diced
½ long red chilli, deseeded and finely diced.
1 tablespoon coconut cream
3 tbsps Spicy Ume & Lime Dressing.
Olive oil
Method
Pour the Spicy Ume & Lime Dressing around a medium sized plate. Lay the sliced sashimi and orange segments around.
Spoon over the coconut cream, then finish with the diced chillies. and a drizzle of olive oil.