2 persons / 15min preparation
This is Kokoda, Fiji's ceviche with coconut milk to balance out the acid. For fish lovers out there: also yummy if you replace the avocado by halibut!
- 50ml coconut milk
- 3/4th bottle Let’s Salsa Explosive Pineapple hot sauce OR 1 chillies
- juice of 1/4th lime
- 1/4th teaspoon salt
- 2 avocados cut in carpaccio
- 2 teaspoon of mango cut in small strings
- 1 spoonof chillie in small strings
- 1 spoon of basil cut in small strings.
- Mix the coconut milk, hot sauce OR chillies, lime juice and salt
- Put the avocado carpaccio on a plate
- Cover the avocado with the tiger’s milk
- Garnish with mango, chillie and basil.