Fish

Mahi mahi, coconut and lime ceviche

Name: Mahi mahi, coconut and lime ceviche
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500g skinless mahi mahi fillet, pin-boned; 1/2 Lebanese cucumber, seeds removed, finely chopped; 1/2 small red onion, finely chopped; 1 long red chilli, seeds removed, finely chopped; Micro herbs, dried coconut flakes & lime wedges, to serve; 2/3 cup (165ml) coconut milk; Finely grated zest & juice of 2 large limes, plus extra wedges to serve; 2 tbs white soy sauce (a pale golden soy sauce; substitute light soy sauce, but note that it will darken the dressing)

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Matt Moran's mahi mahi, coconut and lime ceviche

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 08, 2015

Matt Moran nails effortless entertaining with this simple white fish ceviche.

500g skinless mahi mahi fillet, pin-boned
1/2 Lebanese cucumber, seeds removed, finely chopped
1/2 small red onion, finely chopped
1 long red chilli, seeds removed, finely chopped
Micro herbs, dried coconut flakes & lime wedges, to serve

Coconut milk dressing

2/3 cup (165ml) coconut milk
Finely grated zest & juice of 2 large limes, plus extra wedges to serve
2 tbs white soy sauce (a pale golden soy sauce; substitute light soy sauce, but note that it will darken the dressing)

Method

1.

For the dressing, whisk all the ingredients in a bowl. Season and set aside.
2.

Remove the blood-line and any dark meat from the mahi mahi, then cut into 1cm pieces. Transfer to a non-reactive bowl with the dressing. Cover and chill for 30 minutes for the flavours to infuse – the acid in the lime juice will ‘cook’ the mahi mahi. Drain, reserving the dressing.
3.

Combine the mahi mahi, cucumber, onion and chilli in a bowl. Top with micro herbs and coconut, and serve with lime wedges and reserved dressing.