Kingfish Ceviche with Tortilla Chips
Prep time: 20 minutes
Cooking time: 7 minutes
Serves: 4
Ingredients
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10 small tortillas, each cut into 4 triangles
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½ tsp paprika
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300g kingfish, cut into 1cm cubes
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4 limes
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1 tbsp olive oil
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1 avocado, diced
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2 baby cucumbers, finely sliced
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¼ Spanish onion, finely sliced
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3 palm hearts, sliced
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½ cup coriander. Finely chopped
Method
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Preheat the oven to 180°C.
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Place the tortilla triangles across 2 baking trays lined with baking paper making sure they don't overlap. Season with salt and sprinkle the paprika.
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Bake for 5-7 minutes until golden brown and crispy. Leave aside to cool.
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Add kingfish and lime juice into a bowl. Mix, then flatten so all the pieces are submerged in the lime juice. Put it in the fridge for 10-15mins to marinate.
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To the kingfish, add the olive oil, avocado, cucumber, onion, palm hearts and coriander. Season with a pinch of salt and pepper, then toss to combine.
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Serve cold with the tortilla chips.
