Kingfish ceviche, avocado, finger lime

Take refreshing ceviche to the next level with popping pearls of native finger lime, both complementing the colour of avocado puree and adding plenty of vitamin C. Serve with crispy Lebanese bread.

Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 2 rounds Lebanese bread
• 50 ml extra virgin olive oil
• ½ avocado
• 1 tbsp milk
• ½ lime, juiced
• Sea salt or Fleur del sel, to taste
• Ground black pepper, to taste
• 2 sashimi grade blocks kingfish, about 150 g, skinned
• 1 finger lime, halved lengthways, pearls removed
• 1 long red chilli, finely diced
• ¼ bunch coriander, roughly chopped
• ¼ bunch chives, finely sliced
• 1 golden French shallot, finely diced

Dressing

• 1 small garlic clove, finely grated with a microplane
• Pinch caster sugar
• 50 ml lemon juice
• 3 tsp chardonnay vinegar
• 100 ml extra virgin olive oil

Garnish

• 2 sprigs bronze fennel fronds
• 2 sprigs chervil
• Edible flowers (society garlic, nasturtium, native violets)
• Garlic chips (see note) 

 

Instructions

1. Preheat the oven to 200˚C. Place the Lebanese bread on a baking tray, drizzle with oil and bake for 5 minutes or until golden and crisp. Set aside to cool.
2. For the dressing, place all the ingredients in a bowl and whisk to combine. Set aside.
3. Scoop the avocado into the bowl of a food processor, add the milk, lime juice and seasoning. Blitz until well combined, then transfer to a small bowl, cover closely with plastic wrap and set aside.
4. Remove any bones from the kingfish if necessary and dice into 1 cm cubes.
5. In a bowl, combine the kingfish, finger lime pearls, chilli, coriander, chives, shallot and enough of the dressing to liberally coat the fish. Mix well and season to taste.
6. To serve, spoon the kingfish into a serving bowl and dollop the avocado puree on top. Scatter with the garlic chips, bronze fennel fronds, chervil and edible flowers.  Serve with the crispy Lebanese bread to scoop it all up.

Note

•To make garlic chips, thinly slice garlic cloves, then soak in milk for a few hours to remove any bitterness. Rinse, pat dry and gently fry in canola oil until lightly golden. Remove from the oil and drain on paper towel.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

A Little Bit Fancy

Watch The Full Episode Here

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Watch The Full Episode Here

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