SPICY HAMACHI CEVICHE WITH DOMAINE DE CANTON, GINGER, AND COCONUT
Steps:
- Slice the Hamachi as thinly as possible and reserve slices in refrigerator. In a mixing bowl, stir together the Domaine de Canton, coconut milk, lime juice, ginger, and chili paste. Season the sliced Hamachi with salt and pepper and add to the mixing bowl. Gently toss to coat evenly. To serve, divide the ceviche evenly between six small bowls, garnish with basil julienne and toasted coconut flakes. Serves 6 Recipe by Eric Ripert, Le Bernadin
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