A beauty I did for Homestyle, this Kingfish ceviche is on the menu tonight. It’s crunchy and fresh (and doesn’t need a kitchen!) and takes us back to our time living in the Caribbean. It’s a lovely light dish which makes a great appetiser for entertaining. You can use any fish but rules are it must be to be super fresh.
Recipe and words: Gretchen Lowe
Styling: Amber Armitage
Photography: Manja Wachsmuth
2 red chilies (or 1tsp chilli paste)
4 limes, juice only
4 150g fresh kingfish fillets, skinned and boned
Handful of ice cubes
1 red onion, thinly sliced
1 small bunch fresh coriander, finely chopped and extra whole leaves for serving
1 cucumber, peeled into ribbons
Extra limes, sliced into wedges, for serving
1 medium kumara
Drizzle olive oil
For the kumara chips preheat oven to 200 C. Slice the kumara into very thin slices.
In a large bowl, toss slices with oil and salt to coat lightly. Lay the slices in a single layer on a flat tray lined with baking paper.
Bake for 15 minutes. Turn over each chip and bake for 5 minutes more or until chips are crisp. Watch carefully at the end so they don’t burn.
For the ceviche bring a small pot of water to a boil. Add chilies for 5 minutes then remove from the pan and drain. When cool enough to handle peel off the skin and remove the seeds.
Place chilies in a mortar, add a squeeze of lime juice, salt and pepper and grind to a paste. Set aside.
Thinly slice the fish. Place fish in a bowl along with the remaining lime juice and a few ice cubes. Add red onion, some of the chilli paste, and season with salt and pepper. Mix together. Taste and adjust heat by adding more chilli paste. Stir in chopped coriander and cucumber.
Serve on a board, top with fresh coriander and kumara chips.