Lime Pickle Ceviche with Mini Pappadums

Lime Pickle Ceviche with Mini Pappadums

Recipe By Michael Weldon

Ingredients

• 2 tbs Patak’s lime pickle

• 1 lime, juiced

• ½ cup coconut water

• ¼ bunch coriander, stem chopped and leaves picked

• 1 tsp black pepper

• 300 g fresh kingfish (sashimi grade)

• 1 red onion, sliced thinly

• 1 avocado, diced

• 2 Coles jalapenos, diced

• 2 sprigs curry leaf fried

• 1 pack Patak’s mini pappadums

Method

• In a mixing bowl combine the lime pickle, lime juice, coconut water, coriander stem and pepper, whisk together.

• In a large bowl combine the kingfish, onion, jalapeno and a pinch of salt into a bowl. Add the dressing and mix to coat the fish evenly in the dressing. Leave in the fridge for 10 minutes to lightly cure.

• Add the avocado and coriander leaf into the bowl mix together. 

• Serve topped with fried curry leaves and pappadums on the side to scoop the ceviche into when eating. 

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