Kingfish & prawn ceviche

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

Recipe «Kingfish & prawn ceviche» presented in category Recipes / Fish, to prepare this dish you will need no more 02 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.