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Kingfish Ceviche with Coconut Milk & Chilli Oil

A refreshing and protein-packed ceviche with tender kingfish marinated in zesty lime, creamy coconut milk, and a kick of chilli oil, ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Fish and Marinade
  • 300 g Kingfish / yellowtail Fresh fish is essential for this dish.
  • 2 cloves garlic, peeled Adds aromatic flavors.
  • 2 tbsp ginger, roughly chopped Offers a warm, zesty kick.
  • 1 lemongrass (white part only), roughly chopped Enhances the dish with bright, citrusy notes.
  • 6-10 dried chillies Adjust based on your preferred spice level.
  • 1 tbsp shrimp paste Adds umami depth; can substitute with fish sauce.
  • 2 tbsp water Helps to create the chilli paste.
  • 1 tsp coriander seeds, lightly crushed Boosts the flavor of the chilli oil.
  • 1 cup coconut oil The base for the chilli oil; can substitute with light olive oil.
  • 1 piece kaffir lime leaf, stem removed, finely sliced Brings a unique citrus flavor; fresh lime zest can be used as alternative.
  • 1 cup coconut milk A creamy and delightful addition.
  • 2 limes, juiced & zested for total of 5 tbsp juice Offers brightness and acidity.
  • 2 tsp fish sauce Enhances flavor; can be omitted for a vegetarian version.
  • 1 tsp maple syrup For a hint of sweetness that balances the acidity.
  • 1/2 tsp sesame oil Adds richness and complexity.
  • 1/3 cup baby coriander or other micro herb for garnish Introduces freshness.
  • 1/3 cup toasted coconut flakes Adds texture and a nutty flavor.
  • 1 piece red chilli, finely sliced Used as a garnish for an extra touch of heat.

Method
 

Make the chilli paste
  1. Combine garlic, ginger, shrimp paste, lemongrass, dried chilli, and water in a small food processor or Nutribullet. Blitz to make a smooth paste.
Cook the chilli oil
  1. In a dry pan, on medium heat, toast the coriander seeds for about 30 seconds until fragrant. Lower the heat, add the blended paste, followed by coconut oil. Simmer gently on low heat, stirring occasionally for about 15 minutes.
Strain chilli oil
  1. Carefully strain the oil into a bowl and allow it to cool completely.
Make coconut lime dressing
  1. Combine coconut milk, lime juice, lime zest, sesame oil, fish sauce, maple syrup, and kaffir lime in a jug. Stir well.
Slice Kingfish
  1. Thinly slice the kingfish into 2 mm pieces, ensuring even thickness.
Add the dressing to the fish
  1. Place the sliced fish in a bowl and cover it with the coconut lime dressing. Allow it to marinate in the fridge for about 10 minutes.
Plate up the kingfish
  1. Arrange the ceviche on a plate or in a bowl. Spoon over a couple of tablespoons of the infused coconut mixture and drizzle some of the chilli oil.
Add toppings
  1. Top with toasted coconut flakes, coriander leaves, and a slice of red chilli. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator and consume within 24 hours. Freezing is not recommended as it affects the texture.