Carpaccio is always served raw, and may be created from fish, veal, or steak. Try our version with a special coconut salad to complement your dish.
Ingredients
Cooking Instructions
Download PDFJuice the limes and remove any pips. Remove the water from the coconut. Shave the coconut flesh and set aside.
To make the ceviche dressing, combine the lime juice, coconut water, olive oil, palm sugar and sea salt flakes in a bowl. Set aside.
Thinly slice the fish and arrange on a serving platter, drizzle with half the dressing and stand for 2 minutes to partially cook the fish.
Using a mandolin, thinly slice the red onion. Roughly chop the coriander. Finely slice the chilli and discard the seeds, if desired.
Toss the red onion, chilli and coriander with the shaved coconut and the remaining dressing.
Serve with the fish and limes wedges on the side.
