This easy and delicious how to ceviche kingfish recipe will have you fine dining in the comfort of your own home.
Keep the kingfish very cold, in a dish set above a tray of ice.
Trim kingfish and remove any large bloodline. Cut into 5mm thick slices.
Combine kingfish, jalapeno, lime juice, season and olive oil in a large bowl, then toss gently to combine. Cover with plastic wrap and marinate in the fridge for 15 minutes. The fish is ‘cooked’ when it is white in colour and loses its translucency.
Meanwhile, heat 1cm vegetable oil in a frypan over medium-high heat. Fry tortillas one at a time for 1-2 minutes, turning once, until golden and crisp. Transfer to a tray lined with paper towels. Repeat with remaining tortillas. Season to taste with sea salt.
Add onion, tomato and cucumber to the ceviche mixture and toss to combine.
Serve on a platter with the tortillas and top with micro coriander.
Produced with Sydney Fish Market
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