Butterfish Ceviche With Coconut And Lime Recipe
Servings: 1
Ingredients
- 350 gm Butterfish tail, (trimmed of all skin) (12 ounce)
- 4 x Spring onions Zest and juice of 2 limes
- 1/2 x Red chilli
- 5 Tbsp. Coconut cream
- 1/4 x Red onion
- 1 Tbsp. Fresh chives
- 1/4 tsp Caster sugar Salt to taste
- 1/2 x Red chilli
- 1 x Ripe hard mango
- 1 piece fresh ginger
- 1/2 tsp Caster sugar
- 1 handf coriander leaves
- 2 x Plum tomatoes, (2 to 3) Sea salt
Directions
- Shred spring onions lenghwise and put to soak in a bowl of iced water in the frig till they seperate and curl. This will take about 45 min.
- Mix together the coconut and lime to start the marinade. Very finely chop the red onion. Add in this to the lime marinade. Add in salt and caster sugar to taste and chill.
- Make the relish. Chop the coriander, finely dice the chilli, peel and grate the ginger, finely dice the mango, finely dice the tomato (flesh only) and mix everything together. Season lightly with sea salt and chill.
- Slice the butterfish quite thinly into medallions. Put onto a flat dish and sprinkle with the marinade. Put back into the frig. After 1o min or possibly so turn the fish in the marinade. The fish will whiten and look "cooked" when it is ready (ie has absorbed the flavours and the lime has altered the protein state) Put a little relsih on each plate. Top with slices of butterfish. Garnish with some liquid removed spring onion curls and then drizzle the coconut mariande over the fish around the plate.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 428g | |
| Calories 478 | |
| Calories from Fat 135 | 28% |
| Total Fat 16.18g | 20% |
| Saturated Fat 14.84g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 693mg | 20% |
| Total Carbs 85.2g | 23% |
| Dietary Fiber 5.0g | 17% |
| Sugars 76.68g | 51% |
| Protein 3.53g | 6% |
