There’s something truly invigorating about preparing a fresh dish that transports you to sun-soaked beaches and bustling seafood markets. Imagine the tantalizing aroma of vibrant coconut milk mingling with zesty lime, as you whip up my Kingfish Ceviche with Coconut Milk & Chilli Oil. This appetizer strikes the perfect balance between effortless and elegant, making it an ideal choice for those warm summer evenings or spontaneous gatherings with friends.
As I was experimenting in the kitchen last week, the inspiration for this dish hit me like a wave of flavor. Not only does it feature buttery kingfish paired with a creamy coconut dressing, but it also boasts a tantalizing drizzle of homemade chilli oil, creating an exciting blend of tropical and spicy notes. Whether you’re seeking a crowd-pleaser for your next get-together or simply looking to elevate your home-cooked meals away from fast food, this ceviche is sure to impress with its healthful ingredients and quick preparation. Get ready to taste the sunshine!
Why is Kingfish Ceviche with Coconut Milk & Chilli Oil a Must-Try?
Freshness: The use of sashimi-grade kingfish ensures every bite is buttery and luxurious.
Tropical Bliss: The combination of coconut milk and lime creates a refreshing, tropical taste that instantly transports you to paradise.
Quick Preparation: With simple steps, you can achieve gourmet-level flavors in just minutes, making it perfect for busy evenings or impromptu gatherings.
Crowd-Pleasing: Whether you’re entertaining guests or enjoying a quiet dinner, this dish is sure to impress and delight anyone at the table.
Versatile: Feel free to swap in other fish or add avocado for extra creaminess, making it adaptable to your tastes.
Health-Conscious: Loaded with nutritious ingredients, this ceviche is a guilt-free way to indulge in something deliciously different!
Kingfish Ceviche with Coconut Milk Ingredients
For the Ceviche
- 300g Kingfish (Yellowtail) – A sashimi-grade fish that provides a soft, buttery texture ideal for ceviche.
- 1 cup Coconut Milk – Creates a creamy richness and a delightful tropical flavor; full-fat coconut milk is recommended.
- 2 Limes (juice & zest) – Essential for acidity, brightening the dish; replace with lemon juice if necessary.
- 2 tsp Fish Sauce – Adds depth and umami flavor; can be substituted with soy sauce for a vegetarian option.
- 1 tbsp Maple Syrup – Adds a hint of sweetness to balance the flavors; can be replaced with sugar or honey.
- 1/2 tsp Sesame Oil – Enhances richness, providing a round taste; optional but recommended.
- 1/3 cup Baby Coriander (or Micro Herbs) – Perfect for garnishing; fresh herbs elevate the presentation.
- 1/3 cup Toasted Coconut Flakes – Adds a crunchy texture and nutty flavor; can also use toasted nuts or omit.
- 1 Red Chilli (finely sliced) – Adds garnish and a touch of heat; use according to your spice preference.
For the Chilli Oil
- 1 cup Coconut Oil – The base for the chilli oil; other neutral oils can be used if preferred.
- 6-10 Dried Chillies – Adjust the quantity based on your desired level of spiciness; fresh chillies can be used for more vibrant heat.
- 2 Garlic Cloves – For depth of flavor in the chilli paste; fresh cloves yield the best results.
- 2 tbsp Ginger – Provides warmth and aroma; always opt for fresh for maximum flavor.
- 1 Lemongrass (white part only) – Adds a refreshing citrusy, herbal note; lime zest can be used as a substitute.
- 1 tbsp Shrimp Paste – Offers umami flavor and complexity; feel free to omit for a vegetarian version.
- 1 tsp Coriander Seeds (lightly crushed) – Provides fragrant nuttiness; can substitute with ground coriander.
- 2 tbsp Water – Aids in achieving a smooth consistency for the chilli paste.
- 1 Kaffir Lime Leaf – Adds a uniquely fragrant touch; use fresh for the best flavor or omit if unavailable.
Delight in the fresh, tropical taste of Kingfish Ceviche with Coconut Milk & Chilli Oil and take your next gathering from ordinary to extraordinary!
How to Make Kingfish Ceviche with Coconut Milk & Chilli Oil
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Make the Chilli Paste: Blend the garlic, ginger, shrimp paste, lemongrass, dried chillies, and water in a food processor until smooth. This mixture will add a wonderful depth of flavor to your ceviche.
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Cook the Chilli Oil: In a saucepan, toast the coriander seeds over low heat, then add the chilli paste and the coconut oil. Allow it to simmer gently for about 15 minutes, letting the flavors meld beautifully.
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Strain Chilli Oil: Once cooked, strain the chilli oil into a bowl and let it cool completely. This step ensures a smooth, rich oil perfect for drizzling.
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Prepare Coconut Lime Dressing: In a separate bowl, mix the coconut milk, lime juice, lime zest, sesame oil, fish sauce, maple syrup, and kaffir lime leaf until well combined. This dressing ties together the fresh flavors of the ceviche.
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Slice Kingfish: Carefully slice the kingfish into thin pieces, about 2mm thick. This ensures each bite is tender and infused with flavor.
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Combine Fish and Dressing: Toss the sliced kingfish into the coconut mixture, ensuring all pieces are well coated. Cover and refrigerate for 10 minutes to let the flavors meld together.
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Plate the Ceviche: Serve the ceviche beautifully on a platter, topping it with the coconut dressing, a drizzle of the freshly made chilli oil, and finishing with toasted coconut, fresh coriander, and sliced red chilli for an eye-catching presentation.
Optional: Garnish with extra lime wedges for a zesty kick.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Kingfish Ceviche with Coconut Milk & Chilli Oil
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Fridge: Store leftover ceviche in an airtight container for up to 2 days. Be sure to keep it refrigerated to maintain freshness and flavor.
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Freezer: Freeze portions of the ceviche without the dressing for up to 1 month. Allow it to thaw in the fridge before serving and then add the coconut dressing fresh.
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Reheating: This dish is best enjoyed cold, so avoid reheating. If necessary, gently toss with fresh lime juice upon serving to revive flavors.
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Chilli Oil Storage: Store any leftover chilli oil in an airtight container in the fridge for up to 2 weeks. It can be drizzled over other dishes for an extra flavor boost!
What to Serve with Kingfish Ceviche with Coconut Milk & Chilli Oil?
To create a full and delightful meal, consider these perfect pairings that enhance the tropical essence of your ceviche.
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Crunchy Tostadas:
These corn-based chips provide a crispy texture, perfect for scooping up the ceviche while adding a light, airy crunch to each bite. -
Coconut Rice:
Lightly sweet and fluffy, this dish complements the creaminess of the ceviche while echoing its tropical flavors. A delightful way to soak up every drop of coconut dressing! -
Avocado Salad:
Creamy avocado adds a rich mouthfeel and freshness, balancing the zing of lime in the ceviche. Toss them with cherry tomatoes and a sprinkle of lime juice for added brightness. -
Mango Salsa:
With its juicy sweetness and a hint of heat, mango salsa creates a wonderful contrast to the savory flavors of the ceviche, bringing a fruity kick to your plate. -
Chilled White Wine:
A crisp, chilled Sauvignon Blanc or a light Pinot Grigio can elevate your ceviche experience, enhancing the dish while cooling you down on warm summer nights. -
Fruit Sorbet:
For dessert, a tropical fruit sorbet is a refreshing way to cleanse the palate, nodding to the exotic flavors found in your ceviche. Try coconut or mango for a delightful finish!
These thoughtful rustic pairings will elevate your dining experience, making your Kingfish Ceviche with Coconut Milk & Chilli Oil the centerpiece of a fabulous meal.
Expert Tips for Kingfish Ceviche with Coconut Milk & Chilli Oil
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Fresh Fish Only: Always choose the freshest sashimi-grade kingfish to ensure safety and the best flavor. Buy it the day you plan to prepare the dish.
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Marinating Time: Avoid letting the ceviche sit too long in the lime juice; otherwise, the fish’s texture can become mushy. Aim for around 10 minutes.
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Chilli Oil Quality: For the best taste, make your own chilli oil. If time is tight, opt for a quality store-bought oil with natural ingredients.
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Balance Flavors: Adjust the maple syrup according to your taste preferences. It should add subtle sweetness without overpowering the other flavors in the Kingfish Ceviche.
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Garnish Creatively: Experiment with garnishes like diced avocado or microgreens to add different textures and enhance the fresh, tropical appeal of your dish.
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Serve Immediately: For the best taste and texture, serve the ceviche right after preparation. Enjoy the vibrant flavors fresh for an unforgettable experience!
Make Ahead Options
These Kingfish Ceviche with Coconut Milk & Chilli Oil are perfect for busy home cooks looking to save time! You can prepare the chilli oil and the coconut lime dressing up to 24 hours in advance. Simply make the chilli paste, cook the oil, strain it, and store it in an airtight container in the refrigerator to preserve its flavor. The coconut lime dressing can likewise be mixed and refrigerated. When ready to serve, slice the kingfish and combine it with the coconut dressing for just 10 minutes to infuse the flavors before plating. With these make-ahead steps, you’ll enjoy a fresh, gourmet ceviche with minimal effort!
Kingfish Ceviche with Coconut Milk Variations
Feel free to get creative with your ceviche and adapt it to your tastes or dietary needs!
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Fish Swap: Substitute kingfish with other sashimi-grade fish like salmon or tuna for a delicious twist. Each fish brings its own unique flavor profile, enhancing the dish’s overall appeal.
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Veggie Delight: Add diced avocado to enhance creaminess and complement the ceviche’s textures. The subtle buttery flavor pairs perfectly with the refreshing elements in this dish.
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Heat Increase: Incorporate more dried chillies or fresh jalapeños for an extra kick. Customize the heat level according to your spice tolerance to create a dish that suits your preference.
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Herb Boost: Use fresh mint or basil in place of coriander for a lively flavor change. These herbs offer a refreshing aroma that can elevate the dish, making it feel different yet equally delicious.
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Crunch Factor: Serve with homemade tostadas or crispy tortilla chips for added texture. The crunchiness provides a delightful contrast to the smooth ceviche, turning every bite into a satisfying experience.
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Flavor Fusion: Mix in tropical fruits like mango or pineapple for a burst of sweetness. Their juicy, vibrant flavors will create a summery twist that transports you to a beach paradise with every bite.
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Dairy-Free Creaminess: Swap coconut milk with cashew cream for a different yet creamy base. Blend soaked cashews until smooth, and you’ll maintain that richness without using coconut.
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Citrus Variety: Experiment with grapefruit or orange juice in place of lime for a refreshing twist on acidity. Each citrus fruit adds its unique sweetness and tartness, giving your ceviche a new zing!
Kingfish Ceviche with Coconut Milk & Chilli Oil Recipe FAQs
How do I select ripe ingredients for my ceviche?
Absolutely! For the kingfish, make sure to choose sashimi-grade fish—look for a fresh, glossy appearance without any dark spots. The flesh should be firm to the touch. When selecting limes, choose ones that feel heavy for their size, indicating juiciness. Fresh garlic and ginger should be firm, with no soft spots.
What’s the best way to store leftover ceviche, and how long will it last?
Leftover ceviche can be stored in an airtight container in the refrigerator for up to 2 days. It’s essential to keep it tightly sealed to prevent odors from other foods in your fridge from affecting the delicate flavors. However, best enjoyed fresh!
Can I freeze Kingfish Ceviche?
Yes, you can! For freezing, I recommend storing the ceviche without the dressing to maintain its texture. Place it in a freezer-safe container and keep it for up to 1 month. To serve, thaw it in the refrigerator overnight, then mix in the coconut dressing just before serving.
What are common troubleshooting tips for making ceviche?
Very! If your ceviche turns out too fishy or has an off taste, it may be due to not using the freshest fish. Always buy kingfish the same day you plan to make your ceviche. If the texture becomes mushy, it likely marinated too long—aim for around 10 minutes soaking time in the lime. If necessary, you can add a bit more lime juice to brighten the flavors post-marination.
Are there any dietary considerations I should be aware of?
Absolutely! For those with seafood allergies, this dish is not suitable. If you want a vegetarian or vegan alternative, consider using firm tofu or jackfruit instead of fish, and omit the shrimp paste in the chilli oil. Always verify all other ingredients hitting dietary restrictions, especially the fish sauce, as you can substitute it with soy sauce for a vegetarian option.
How can I make my homemade chilli oil?
Very! To whip up a simple homemade chilli oil, start by toasting 1 tsp of coriander seeds in a pan over low heat. Next, blend 6-10 dried chillies with 2 garlic cloves, 2 tbsp ginger, and 1 tbsp shrimp paste (if desired) with 2 tbsp of water until smooth. Simmer this paste in 1 cup of coconut oil on low heat for 15 minutes, allowing all the beautiful flavors to meld together. Let cool and strain—your homemade chilli oil is ready to use!
Savory Kingfish Ceviche with Coconut Milk & Chilli Oil Delight
Ingredients
Equipment
Method
- Blend the garlic, ginger, shrimp paste, lemongrass, dried chillies, and water in a food processor until smooth.
- Toast the coriander seeds over low heat in a saucepan, then add the chilli paste and the coconut oil, simmer for about 15 minutes.
- Strain the chilli oil into a bowl and let it cool completely.
- Mix the coconut milk, lime juice, lime zest, sesame oil, fish sauce, maple syrup, and kaffir lime leaf in a separate bowl.
- Slice the kingfish into thin pieces, about 2mm thick.
- Toss the sliced kingfish into the coconut mixture, cover, and refrigerate for 10 minutes.
- Serve the ceviche with the coconut dressing, a drizzle of chilli oil, toasted coconut, fresh coriander, and sliced red chilli.
