Recipe: Black Kingfish ‘Ceviche’

Image source: IN Noosa Magazine

NQ Black Kingfish ‘Ceviche’ with Ruby Grapefruit, Radish and Verjus

Serves 4


Ceviche, (pronounced Sir-Vee-Chay) is a South American preparation which consists of thinly sliced

Fish “cooked” in an acid, usually lemon or lime juice. This dish is great served on a large platter to share or individually plated as a light, spring time entree.


Ingredients:

Ingredients

400gm NQ Black Kingfish fillets, skin removed and sliced thinly across the grain

1 golden shallot, finely sliced

1 Ruby Red grapefruit, segmented, excess juice reserved

4 red radishes, washed and finely sliced into rounds

1/2 cup of mixed fresh herbs

80ml verjus

2 tsp caster sugar

50ml extra virgin olive oil

30ml red wine vinegar

1/2 tsp salt flakes

Salt and pepper


Method:

Whisk together the verjus, vinegar, sugar, salt, and the grapefruit juice until the sugar and salt are dissolved. Add the sliced shallot and leave to stand for 5 minutes.

Five minutes before serving, add the Kingfish to the verjus mixture and gently mix it through. Allow to”cook” in the liquid for a few minutes, then drain.

Lay the slices of Kingfish flat on a serving platter, and add the rounds of radish, grapefruit segments and herbs. Drizzle with a little of the verjus mixture, the olive oil, and season with salt and cracked black pepper.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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