Coconut Kingfish Ceviche from Chin Chin

Combining delicately cured kingfish with coconut cream, lime and fresh herbs, and served atop crisp puffed rice crackers, it's a fresh, flavour-packed dish designed for effortless entertaining. 

Serves 6–8 

Ingredients 

• 250g kingfish, finely diced  
• 1 green chilli, finely diced  
• 1 lime, segmented and finely diced  
• 2 tsp lime juice  
• ¼ cup (70g) green nahm jim dressing 
• 2 tbsp coconut cream, plus extra for garnish  
• ¼ cup Thai basil leaves, finely chopped  
• Fish sauce, to taste  
• Rice crackers or puffed rice crackers, to serve  
• Toasted sesame seeds, to garnish 
• Mixed cress or micro herbs, to garnish (such as basil and shiso)  

Method 

• In a medium bowl, combine the kingfish, green chilli, lime segments, lime juice, green nahm jim dressing, coconut cream and Thai basil.  
• Set aside for 20–30 minutes, allowing the kingfish to cure slightly and the flavours to develop.  
• Drain any excess dressing and season to taste with fish sauce if required.  
• Spoon the ceviche mixture onto rice crackers and drizzle with a little extra coconut cream.  
• Finish with toasted sesame seeds and mixed cress, then serve immediately.