Kingfish Ceviche Taco from Masu: Fresh, contemporary, accessible Japanese for the home cook by Nic W
Another delicious version of our taco . . .
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Cooking tools:
- Deep-fry thermometer
- Pot
- Skillet
- Slotted spoon
- Wooden spoon
- Tongs
- Paper towel
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Citrus press
- Measuring spoon
Ingredients
- 1 tablespoon rice bran oil
- 1 x 120 g (4¼ oz) kingfish fillet, cut into small dice
- 90 ml (3 fl oz) ceviche base
- ¼ ripe avocado
- ¼ cup finely sliced carrot
- 4 sprigs fresh coriander leaves
- 1 teaspoon toasted sesame seeds
- 2 tablespoons sushi vinegar
- 200 ml (7 fl oz) rice bran oil
- ¼ cup finely sliced white cabbage
- ¼ cup finely sliced red cabbage
- zest and juice of 1 lemon
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