This is a smooth version of the famous Peruvian raw fish salad. The sharp edges of the chili, lime and ginger are softened by a few spoons of coconut milk. As always with ceviche, the quality of the fish is crucial. You can use salmon, tuna or any high quality white flesh fish.
250 gr fresh filleted fish, cut into small cubes or thinly sliced
2 tablespoons finely sliced red fresh chili
2 teaspoons fresh ginger matchsticks
3 tablespoons chopped scallions
1/2 teaspoon salt
5 tablespoons lime juice
1 tablespoon olive oil
2 tablespoons coconut milk
3 drops kaffir lime oil
Cut the fish into small cubes or thin very slices.
In a bowl, mix all ingredients except the fish.
Add the fish, mix well and make sure all the pieces are covered with the sauce.
Wait until it changes its color to opaque (2-5 minutes) and serve.
If you want to prepare the dish and serve it later, add the scallions just before serving, to keep them fresh and crispy.