Recipe: Sydney Private Chef's Kingfish Ceviche
The Kingfish Ceviche that we serve at Sydney Private Chef celebrates the essence of freshness and simplicity. I often use tuna or salmon, but by far the most popular fish is Kingfish.
Begin by finely slicing the freshest kingfish, I try to use Hiramasa Kingfish where ever possible as the flesh is firm, flavourful and always beautifully handled and fresh.
I start by gently seasoning it with a pinch of salt, and some extra virgin olive oil. The oil should be fruity and warm. Add the finely diced eschalot, imparting a subtle hint of oniony sweetness that perfectly complements the fish, add around 20 ml of Pinot Grigio Agro Dolce Vinegar, its sweet and sour notes elevating the flavors to new heights.
Finally, finish with a refreshing squeeze of fresh lemon juice.
Allow the ceviche to marinate briefly, allowing the flavors to meld harmoniously.
Serve chilled and garnish with a sprinkle of fresh herbs.
The recipe below is an Asian themed variation on the above using a base lime infused base of coconut cream to add some richness.
Kingfish ceviche
150g kingfish
Pinch of salt
¼ of an eschalot finely diced.
30 ml approx. of olive oil
20 ml approximately of Pinot Grigio Agro Dolce Vinegar
Squeeze of fresh lemon juice
Method and plating
Gently mix all the above together just before serving, adjust with salt and lemon.
Place the coconut cream on the bottom of the bowl.
Add Kingfish on top of the coconut.
Garnish as required and lightly dress with dressing.
Coconut cream
150ml of Kara brand coconut cream
1 pinch salt
Zest of 1 lime
Squeeze of lime juice to taste
Mix all ingredients together
Garnish
Coriander and mint leaves shredded
Finely sliced shallot
Finely sliced big red chilli
Crispy shallots
Dressing
100 rice wine vinegar
5g salt
30g sugar
50 ml water
Boil adjust flavour with sugar, salt and vinegar
