Lemongrass and coconut ceviche

Ready in 15 mins + marinating and chilling Serves 8 as a starter

1½ cups coconut cream

2 stalks lemongrass, bashed with a rolling pin or clean bottle

1 makrut lime leaf

½-1 long red chilli, deseeded and finely

chopped

½ tsp salt and several grinds black pepper,

or more to taste

500g boneless, skinless white fish fillets, cut into bite-size slices or chunks

½ cup lemon juice, or more as needed to

cover

About 20 cherry tomatoes, halved Flesh of 2 large just-ripe avocados, diced

2 spring onions, thinly sliced

½ red onion, very thinly sliced

A handful of coriander, to serve Lemon or lime wedges, to serve

Place coconut cream in a pot with lemongrass, lime leaf and chilli and bring to a simmer. Remove from heat and leave to cool then chill. The dressing needs to be well chilled, so make it at least 2 (and up to 48) hours before serving. Strain when chilled and season with salt and pepper. While sauce cools, place fish in a bowl with lemon juice and stir to combine (there should be enough liquid to cover the fish — if not, add a little more). Cover and chill until the fish whitens and appears “cooked” (about 45 minutes).

Drain off and discard juice. Add most of the tomato, avocado, spring onions, and red onion, reserving a little of each to garnish. Add the cooled coconut cream mixture and mix gently to combine. Adjust seasonings to taste.

To serve, divide between serving bowls and top with coriander and reserved tomato, avocado, spring onions, red onion and chilli. Serve with lemon or lime wedges for squeezing.

Match this with ...

Palliser Estate Martinborough Sauvignon Blanc 2023 ($30)

Hands down, this recipe is one of my all-time, eat-asmuch-as-you-can-becauseyou-might-get-run-overby-a-bus-tomorrow dishes. And a glass of glorious sauvignon blanc is a nobrainer to rinse it down with. Super-juicy, crammed with citrus, herbaceousness and tropictastic-ness, Palliser have crafted a generous, beautifully balanced sauvignon with a spark all of its own. Loaded with lemongrassy, basilboosted aromas, a palate saturated with soft peach and passionfruit and boasting a lengthy, fresh finish – it’s salubrious with ceviche. palliser.co.nz

— Yvonne Lorkin

ANNABEL SAYS: Peel back the stalk of lemongrass to the tender, creamy heart at the base for relatively fibreless lemongrass, which you can grate through a microplane (ideal for dressings and oven bakes) or bash the whole stalk and infuse in hot liquid to release its flavour as I have done here. This latter method is a great way to infuse a lemongrass flavour into any kind of hot broth, or for a dessert like panna cotta.