Kingfish ceviche
Australian Gourmet Traveller recipe for kingfish ceviche by Porteno restaurant in Sydney.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Char-grill pan
- Stove
- Deep-fry thermometer
- Deep-sided saucepan
- Deep-fryer
- Non-reactive tray
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Microplane
- Serving platter
Ingredients
- 1 kg Hiramasa kingfish fillet, halved lengthways
- 50 gm fine salt
- 2 corn cobs
- For deep-frying: vegetable oil
- 1 medium sweet potato, shaved into strips with a peeler
- Juice of 8 limes
- 100 ml extra-virgin olive oil
- 1 small telegraph cucumber, halved lengthways, coarsely chopped
- 1 small Spanish onion, thinly sliced
- 4 small red chillies, thinly sliced
- 1½ cups coriander leaves, coarsely chopped (loosely packed)
- 2 coriander stems, finely chopped
- To serve: bottarga (see note)
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