Recipe: Black Kingfish ‘Ceviche’
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.
