OH! Magazine - Australian Version December 2018 - Page 27

SPC’S KINGFISH & APRICOT CEVICHE How to make it: What you’ll need: 1. Combine kingfish, coconut milk, lime rind and juice, Goulburn Valley Apricots, coriander, cucumber, and jalapeño in a bowl. 800g skinless kingfish fillet, diced 1 / 3 cup coconut milk Rind of 2 limes, finely grated Juice of 4 limes 1 cup Goulburn Valley Apricots, sliced ¼ cup coriander, coarsely chopped 1 Lebanese cucumber, half peeled, seeds removed and finely diced 1 coconut, cut into halves 1. 1 jalapeño finely chopped Serves : 6 2. Season to taste and stir to combine. 3. Let sit for 15 minutes. 4. Spoon into halved coconuts or chilled glasses. 5. Scatter with coriander, lime rind and coriander, and serve. For more recipes visit spc.com.au OH! MAGAZINE ( DECEMBER 2018 ) 27