Name: Barramundi Ceviche With Crisp Pitta Toasts
Total time: 30 min
Yield: 6
Ingredients: 2 large pitta bread; ¼ cup (60ml) olive oil; ¼ cup (15g) shredded coconut; 2 tsp white sesame seeds; 2 tsp nigella seeds; 750g skinless barramundi fillet; 1 fresh small red chilli, seeded, chopped finely; ⅓ cup (80ml) lime juice; 2 tbsp coconut milk; 1 tbsp finely grated palm sugar; 1 tsp sea salt flakes, plus extra to season; ¼ tsp finely cracked black pepper; 1 medium avocado (250g), peeled, cut into 1cm pieces; ¼ cup fresh coriander sprigs

VMG Recipes