Kingfish Ceviche with Thai basil, kaffir lime & coconut milk
Using a stick blender combine coconut milk with lime juice, fish sauce, kaffir lime leaves, chilli, and half of each herb. Puree until smooth.
Place kingfish slices in a shallow bowl and just before serving pour over the coconut milk dressing. The lime juice and chilli will begin to cure the fish after 2-3 minutes. Garnish with Thai basil, sliced cucumber, and radish.