Fish Entrees

Kingfish and prawn ceviche

Name: Kingfish and prawn ceviche
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6
Ingredients: 1 red onion, thinly sliced; 200g peeled green prawns, deveined; 200g skinless sashimi-grade kingfish fillets (see note), pin-boned, cut into 1cm pieces; 1 garlic clove, crushed; 1 long green chilli, seeds removed, finely chopped; 2 tbs finely chopped coriander; 1 cup (250ml) lime juice (from about 7 limes), plus wedges to serve; 2 tbs extra virgin olive oil; Rye bread croutons, to serve

Rate now

10m

02m

Jump to recipe

by David Prior

delicious. contributor

Oct 02, 2015

This fragrant cured kingfish is sure to invigorate the taste buds with fresh herbs and citrus.

1 red onion, thinly sliced
200g peeled green prawns, deveined
200g skinless sashimi-grade kingfish fillets (see note), pin-boned, cut into 1cm pieces
1 garlic clove, crushed
1 long green chilli, seeds removed, finely chopped
2 tbs finely chopped coriander
1 cup (250ml) lime juice (from about 7 limes), plus wedges to serve
2 tbs extra virgin olive oil
Rye bread croutons, to serve

Method

1.

Soak the onion in a bowl of cold water for 10 minutes. Drain and set aside.
2.

Meanwhile, bring a small saucepan of water to a simmer over medium-low heat. Blanch the prawns for 1 minute or until almost cooked through. Drain, refresh in iced water, then chop into 1cm pieces.
3.

Place the kingfish in a ceramic or glass bowl with the chopped prawn, garlic, chilli and coriander. Season, then add lime juice and 5 ice cubes to almost cover the mixture. Add one-third of the onion and stir to combine – the lime juice should turn a whitish hue after a few moments. Taste the ceviche and adjust the seasonings.
4.

Remove the ice cubes and stir through oil. Garnish with the remaining onion and serve with croutons and lime wedges.