Kingfish & prawn ceviche

Cooking Fish Kingfish & prawn ceviche

This fragrant cured kingfish is sure to invigorate the taste buds with fresh herbs and citrus.

Lables: Egg free Lactose free Milk free Peanut free Tree nut free
  1. Soak the onion in a bowl of cold water for 10 minutes. Drain and set aside.
  2. Meanwhile, bring a small saucepan of water to a simmer over medium-low heat. Blanch the prawns for 1 minute or until almost cooked through. Drain, refresh, then chop into 1cm pieces.
  3. Place the kingfish in a ceramic or glass bowl with the chopped prawn, garlic, chilli and coriander. Season, then add lime juice and 5 ice cubes to almost cover the mixture. Add one-third of the onion and stir to combine – the lime juice should turn a whitish hue after a few moments. Taste the ceviche and adjust the seasonings.
  4. Remove the ice cubes and stir through oil. Garnish with the remaining onion and serve with croutons and lime wedges.

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1 red onion, thinly sliced
200g peeled green prawns, deveined
200g skinless sashimi-grade kingfish fillets , pin-boned, cut into 1cm pieces
1 garlic clove, crushed
1 long green chilli, seeds removed, finely chopped
2 tbsp finely chopped coriander
1 cup lime juice , plus wedges to serve
2 tbsp extra virgin olive oil
Rye bread croutons, to serve

Adv

Autors
Preparation time
10
Cooking time
02
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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