RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 medium sized Amberjack fillet
• 2/3 cup lime juice
• Pinch of salt
• ½ Lebanese cucumber deseeded, finely chopped
• ½ golden shallot, finely chopped
• ½ long red chilli, finely chopped
• 2 Tbsp. coriander stem, finely chopped
• Kaffir Lime leaves, chiffonade (see note)
• 10 wonton skins
• Vegetable oil for frying
• Coriander leaves (to garnish)

METHOD:

• Remove any dark areas or bloodlines from the fillet and dice into 1 cm cubes. Combine in a bowl with cucumber, chili, kaffir, salt, coriander stem, shallot and mix to combine
• Before serving dress with lime juice and taste, adjusting with salt if necessary. Feel free to add extra chilli – this would be my preference!
• Heat oil to 190C in a small pan or fryer and fry wonton skins until puffed and golden.
• Garnish ceviche with coriander leaves and kaffir lime, and crispy wontons on the side.

** Note – To chiffonade, cut the stem out of the kaffir lime leaves, stack them together and roll them up tightly. Using a sharp knife, finely slice them into very thin ribbons.