Try Hayden Quinn's delicious seafood ceviche recipe!


  • 2 sides “Hiramasa” (yellow tail) kingfish, pin-boned, skin off

  • 4-6 limes, segmented

  • 2 punnets baby amaranth, cut from punnets

  • Dressing

  • 3 limes, juiced

  • 1 tbs roughly chopped wild fennel

  • 1 tbs light soy sauce

  • 1 tsp caster sugar

  • 125ml (1/2 cup) olive oil

  • 2 tsp sesame oil

  • Weet-BixPraline

  • 110g (1/2 cup) caster sugar

  • 2 tbs water

  • 2-3 rectangles Weet-bix, crumbled

  • 50g dried fish

  • 2 tbs fried Asian shallots

  • 1 tbs fried Asian garlic

  • 3 tsp sea salt flakes


  • 1.

    Line a large oven tray with baking paper. To make weet-bix praline, combine sugar and water in a medium saucepan over medium-low heat, stirring continuously until sugar dissolves. Increase heat to high and bring to the boil. Boil without stirring for 5-7 minutes or until mixture turns golden. Remove from heat and set aside for 2 minutes for bubbles to subside. Add weet-bix and stir with a metal spoon to combine evenly. Pour onto prepared tray and cool completely. Break praline into small pieces when cooled; place praline in a food processor and pulse to a coarsely ground powder (Not to fine but not to chunky it will get stuck in your teeth).

  • 2.

    Meanwhile, place dried fish, fried, shallots, fried garlic and sea salt in a small food processor and process to a finely ground. Add mixture to praline and toss well to combine. (please note that the flavours need to be a balance of salty and sweet, just like a dry Thai relish they serve with water melon).

  • 3.

    To make dressing, place all ingredients in a small bowl and whisk to combine.

  • 4.

    To serve, place slices of kingfish on plate, drizzle with dressing and season to taste. Scatter with lime, weet-bix praline and baby amaranth.


* You can thin the wild fennel sprigs out with fennel and dill sprigs if you want


Hayden Quinn for Gumtree Garden

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