Thai Coconut Ceviche with Prawn Crackers
Serves 4 as a snack
  • 400g fresh white fish, I used Red Emperor
  • ⅓ cup coconut cream
  • 2 tbs fish sauce
  • ⅓ cup lime juice
  • 1 tsp soy sauce
  • 5 kaffir lime leaves, finely shredded
  • 1 small red chill, finely chopped
  • ⅓ cup shallots, finely sliced
  • ½ tsp white sugar
  • 1 bag of prawn crackers
  • 1 bunch of Thai basil, picked
  • 1 long red chilli, julienne
  • 3 kaffir lime leaves, finely sliced
  1. Dice the fish into 1cm dice.
  2. In a bowl, combine the coconut cream, fish sauce, lime juice, soy, sugar, chilli and kaffir lime leaf. Mix well until the sugar has dissolved. Add the fish and mix well to coat. Refridgerate for about 25 minutes.
  3. Serve with all the garnishes and enjoy. Poolside.
Recipe by Eatin' mess at