"Bringing a plate is the go when entertaining. Things that don't need fussing over, like cured fish" - Jesse McTavish.

What you need to know before you start

This recipe requires you to handle raw fish. Purchase the best-quality sashimi-grade fish that’s available to you. If it hasn't already been sliced, ask your fishmonger to slice into thin pieces. The dish also calls for fresh shiso leaves, a herb often served in Korean cuisine. You should be able to find this at Asian and specialty greengrocers. 

There’s no need to turn on the stovetop or oven – there’s essentially no hands-on cooking involved in making this a quick and simple dish that comes together in a matter of minutes. 

Why is this the best kingfish ceviche with coconut, avocado and cucumber recipe?

Simple to prepare and brimming with flavour, this kingfish ceviche recipe features raw fish served with a tangy-spicy citrus and coconut dressing, creamy avocado and a pop of freshness from the shiso and coriander leaves. While a typical ceviche recipe often only features lime juice, our version adds an extra dimension with the juice of a young coconut to impart sweet richness and a tropical feel. 

It also presents beautifully, making it a great dish to serve on date night, or the recipe can be scaled up and enjoyed as an entree at your next dinner party. 

What is the difference between ceviche and raw fish?

Ceviche and raw fish both hero seafood. While it may not seem like it, ceviche is in fact cooked by the acidity of the citrus juice. The citrus changes the texture and look of the fish – in our recipe, the kingfish becomes more opaque and slightly firmer in texture. 

How do you know if ceviche fish is safe?

Use the best-quality sashimi-grade fish when preparing ceviche at home. Look for signs like clear, bright flesh without imperfections, dark spots or damage. The seafood should have an ocean-like smell but shouldn’t smell unpleasant or ‘fishy’. For this recipe, you require sashimi-grade kingfish. While the term ’sahsimi-grade’ is not regulated, it refers to any seafood that has been handled in a manner that is suitable to be eaten raw. 

What ingredients you’ll need 

Limes: Lime juice is a crucial component in any good ceviche recipe. It provides a tangy acidity that ‘cooks’ the fish. 

Extra virgin olive oil: Rich and fruity olive oil adds a smooth, velvety texture that balances the acidity of the dish.

Young coconut: The juice of a young coconut adds a sweet tropical, refreshing element.

Sashimi-grade kingfish: The delicate, clean flavour and firm texture of kingfish make it the perfect base for ceviche. However, this dish would also work with other raw fish such as sashimi-grade salmon, ocean trout or snapper. 

Lebanese cucumber: Crisp and cool, the cucumber adds a refreshing crunch with a subtle sweetness.

Avocado: Creamy avocado lends a smooth, buttery texture that rounds out the dish and complements the vibrant acidity of the lime.

Long red chillies: Chillies bring a mild heat and a touch of colour.

Baby coriander leaves: Coriander adds a fresh, citrussy note and a burst of flavour.

Shiso: Fresh shiso leaves impart a unique, minty-basil flavour with a touch of anise to elevate the dish. If you can’t get your hands on shiso, substitute with extra coriander leaves.

How to cut kingfish for ceviche

If you’re cutting your own slices of fish for ceviche, you will need some special equipment like a sharp knife and possibly some fish bone tweezers. Begin by checking the fillet for any bones by gently running your fingers along the flesh. If you locate any, use the tweezers to firmly pull them out. Then, take your sharp knife and slice the fish along the grain into thin slices. Use one smooth motion for best results. 

How to store leftover kingfish ceviche

This dish is best enjoyed immediately, so only prepare as much as you and your guests can finish. If you have any leftovers, store the undressed kingfish, ceviche dressing and any herbs separately in airtight containers in the refrigerator. Consume as soon as possible. 

How to serve kingfish ceviche

Serve your kingfish ceviche simply on a plate. Arrange the sliced fish to form a circular pattern before drizzling with half the dressing and letting it stand to allow the ‘cooking’ process to begin. Scatter the avocado, cucumber, chilli and remaining dressing, and finish with any fresh herbs you’re using.

Enjoy your ceviche on its own, with a side of steamed white rice, on a crispy tostada, or as part of a larger spread with favourites like a vongole pasta or a classic steak and potatoes. 

Drink pairings with kingfish ceviche

Complement the fresh, acidic and sweet elements of this dish with a glass of crisp white wine like a sauvignon blanc or a sparkling white wine. The herbal notes in a margarita or a classic gin and tonic also make excellent pairings. For something non-alcoholic, opt for a cucumber water or a lemonade. 

If you love our kingfish ceviche with coconut, avocado and cucumber recipe, try this 

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