SPICY HAMACHI CEVICHE WITH DOMAINE DE CANTON, GINGER, AND COCONUT

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SPICY HAMACHI CEVICHE WITH DOMAINE DE CANTON, GINGER, AND COCONUT image

Categories     Fish     No-Cook

Number Of Ingredients 10

•¼ cup Domaine de Canton
•12 oz of Hamachi fillet, skinned
•¼ cup coconut milk
•½ tbsp ginger, minced
•½ cup lime juice
•1 tbsp ginger, minced
•1 tsp Thai chili paste
•¼ cup loosely packed basil leaves, julienned
•½ unsweetened coconut flakes, toasted
•fine sea salt and freshly ground white pepper to taste

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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