Serve up some ceviche for a fresh snack as the weather warms up. 


  • 150g kingfish, skinned

  • 1finger lime, halve lengthways, seeds removed

  • 1 long red chilli, finely diced

  • 1/4 bunch coriander, roughly chopped

  • 1 eschallot, finely diced

  • 1/4 bunch chives, finely sliced

  • 1/2 avocado

  • 1/2 lime, juiced

  • 20ml milk

  • 50ml olive oil

  • Salt & pepper

  • 2 pieces Lebanese bread

  • Dressing

  • 1 small clove garlic, finely grated

  • Pinch salt

  • Pinch caster sugar

  • 50ml lemon juice

  • 15ml chardonnay vinegar

  • 100ml extra virgin olive oil


  • 1.

    Preheat oven to 200C. Drizzle the olive oil over the Lebanese bread and bake in hot oven for approximately 5 minutes or until crispy and golden brown. Set aside to cool.

  • 2.

    To make dressing, combine all ingredients in a bowl and whisk to combine. Set aside.

  • 3.

    For the avocado puree, scoop avocado into the bowl of a food processor, add milk and a pinch of salt and pepper. Blitz until well combined, cover and set aside. Make sure the cling film is in contact with the surface of the avocado so it doesn’t go brown.

  • 4.

    Remove any bones from the kingfish if necessary and dice into 1cm cubes.

  • 5.

    In a bowl, combine the kingfish, finger lime pearls, diced chilli, coriander, chives, diced eschallot, lime juice and enough of the dressing to liberally coat the fish. Mix well and season to taste.

  • 6.

    To serve, spoon kingfish into a bowl and finish with a few dollops of the avocado puree on top.

  • 7.

    If you can get your hands on some baby coriander a few leaves will really brighten the dish up. Break the toasted Lebanese bread up into large pieces and serve on the side to scoop the kingfish up.


This kingfish ceviche recipe is a staple at Sydney restaurant, NOMAD and is exclusively provided by Jacqui Challinor. 


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