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.



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


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 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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