KOKODA
Ingredients
1 tin coconut milk
2 tomatoes
2 lemons or limes
1 chilli copped, optional
½ red onion
300g fresh white fleshed fish
Zest one of the lemons and juice both. Chop tomatoes into quarters. Slice onion.
Cut fish into 2cm cubes. Mix all ingredients in a bowl add some salt to taste.
Set in Fridge for 1-5 hours.
CEVICHE SALMON
Ingredients
2 limes
1 chilli chopped (optional)
Fresh coriander
Coriander seeds
100ml Olive oil
300g fresh Salmon cut into 2cm cubes
Splash Tequila or Gin, optional
Whole ancho chilli, optional
Zest one of the limes and juice both, chop coriander and add to bowl with seeds, juice, oil and salmon.
Add optional ancho chilli and Tequila or gin.
Marinate for 1-2 hours. Serve with toasted bread.
RECOMMENDED PAIRING
2018 Grenache Rosé
$22.00
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