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Local fish ceviche with lime, peanuts and coconut milk

Name: Local fish ceviche with lime, peanuts and coconut milk
Yield: 10
Ingredients: 1 kg White fish fillet, choose thick ones, cut into 1cm cubes. Use up to 2kg (Main); 150 ml Lime juice; 1 Lime, zest only; 200 g Tomatoes, peeled and diced 5cm; 200 g Fennel, diced 5cm; 100 g Red onions, finely chopped; 50 g Coriander leaves, chopped; 100 g Coconut milk; 10 g Coriander; 30 g Salted peanut; 1 sprinkle Espelette pepper, or substitute with smoked paprika

for 10 people

Bite

Recipe from Le Barthelemy Hotel & Spa, Saint Barthelemy, Caribbean

1 kg	White fish fillet, choose thick ones, cut into 1cm cubes. Use up to 2kg (Main)
150 ml	Lime juice
1	Lime, zest only
200 g	Tomatoes, peeled and diced 5cm
200 g	Fennel, diced 5cm
100 g	Red onions, finely chopped
50 g	Coriander leaves, chopped
100 g	Coconut milk
10 g	Coriander
30 g	Salted peanut
1 sprinkle	Espelette pepper, or substitute with smoked paprika

In an ice-cold bowl, marinate the fish in lime juice and zest for 2 minutes.
Add the tomato, fennel, onion and coriander and lightly toss.
Stir in the coconut milk and season with salt and espelette pepper. (See note below)
Transfer to the fridge to chill, it should be served very cold.
Present the ceviche in halved coconuts garnished with peanuts and coriander.

Find espelette pepper atsabato.co.nz