Michael Weldon’s Lime Pickle Ceviche with Mini Pappadums
DIFFICULTY
SPICE LEVEL
15 mins
TOTAL TIME
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 jalapenos, diced
2 sprigs curry leaf fried
1 pack Patak’s Mini Pappadums
This recipe calls for
Patak’s Lime Pickle 283g
Our Lime Pickle is a delicious blend…
More Details
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. Serves 4.
Complement this dish with these products
This recipe calls for
Patak’s Mini Pappadums Plain 75g
Patak’s Mini Pappadums Plain are deliciously light…