Easy Entrees

Rick Stein's ceviche of kingfish

Name: Ceviche of kingfish recipe
Yield: 2
Ingredients: 1/2 tsp caster sugar; Juice of 1/2 lime; 2 1/2 tbs (50ml) coconut milk; 1/2 tsp fish sauce; 1/4 tsp thinly sliced lemongrass (white part only); 2cm piece fresh ginger (10g), cut into thin matchsticks; 1 makrut (kaffir) lime leaf, stalk removed, very thinly sliced; 1/4 long red chilli, thinly sliced; Pinch finely chopped mint; Pinch each finely chopped mint and coriander leaves, plus extra coriander leaves, to serve; 70g skinless sashimi-grade kingfish, pin-boned, thinly sliced; Baby shiso leaves (optional), to serve

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https://healthimprovements.info/recipes/ceviche-kingfish/zs5mtskz — Ceviche of kingfish

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by Rick Stein

Chef, author, TV presenter

Nov 16, 2018

Ceviche is a Peruvian dish, which 'cooks' the fish in a citrus marinade. It’s simple to make at home and makes a lovely starter, but if you’d like to serve this as part of a main, we love it with grilled tortillas, avocado and corn on the cob.

1/2 tsp caster sugar
Juice of 1/2 lime
2 1/2 tbs (50ml) coconut milk
1/2 tsp fish sauce
1/4 tsp thinly sliced lemongrass (white part only)
2cm piece fresh ginger (10g), cut into thin matchsticks
1 makrut (kaffir) lime leaf, stalk removed, very thinly sliced
1/4 long red chilli, thinly sliced
Pinch finely chopped mint
Pinch each finely chopped mint and coriander leaves, plus extra coriander leaves, to serve
70g skinless sashimi-grade kingfish, pin-boned, thinly sliced
Baby shiso leaves (optional), to serve

Method

1.

Combine all ingredients except fish and baby shiso in a bowl and stir through a pinch of salt flakes. Add fish and gently toss to coat. Stand for 4 minutes to marinate, then divide between serving plates and scatter with shiso, if using, and extra coriander to serve.

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