Print Recipe

Kingfish & Apricot Ceviche

Our Ceviche is the perfect entree to wow your guests.


  • 800g skinless kingfish fillet, diced
  • ⅓ cup coconut milk
  • Finely grated rind of 2 limes and juice of 4
  • 1 cup Goulburn Valley Apricots, sliced
  • ¼ cup coriander, coarsely chopped
  • 1 Lebanese cucumber, half peeled, seeds removed, finely diced
  • 1 jalapeño, finely chopped


  1. Combine kingfish, coconut milk, lime rind and juice, Goulburn Valley Apricots, coriander, cucumber, and jalapeño in a bowl.
  2. Season to taste and stir to combine.
  3. Let sit for 15 minutes.
  4. Spoon into halved coconuts or chilled glasses, scatter with coriander, lime rind and coriander; and serve. Enjoy!
Kingfish & Apricot Ceviche

Looking for more inspiration?

Check out some of our suggested recipes for you to try below!