600g skinless sashimi-grade kingfish, chopped into small 1cm pieces
1 Lebanese cucumber, sliced thinly
2 long red chillies, seeds removed, thinly sliced
Baby coriander leaves
Black sesame seeds
To make the ceviche dressing, combine lime juice, oil, coconut juice and a pinch of salt flakes in a bowl. Set aside.
Arrange kingfish on a serving platter, drizzle with half the dressing and stand for 2 minutes to partially cook the fish. Top with cucumber, chilli and remaining dressing. Scatter with coriander leave and sesame seeds. Serve immediately.