Foryoueats: Kingfish Ceviche

2 garlic cloves, minced

1 tablespoon coriander root, finely chopped

1 tablespoon red cayenne chilli, finely diced

1 tablespoon fish sauce

1 ½ tablespoons lime juice

2 tablespoons coconut sugar

200 g kingfish fillet, sashimi-grade, boneless and skinless

¼ cup coconut milk, full-fat and lump-free

2 Makrut lime leaves, destemmed and finely chopped

½ red cayenne chilli, thinly sliced

Micro herbs, to serve

Kingfish Ceviche