Coral trout ceviche with avocado mousse

Name: Kingfish ceviche recipe
Yield: 6
Ingredients: 500g coral trout fillets (skin off; substitute kingfish); 250.00 ml lemon sorrel leaves, torn (from specialist greengrocers, optional); Pearls of 1 finger lime; Edible flowers, to decorate (optional); Juice of 1 lemon; Juice of 1 orange; Juice of 1/2 pink grapefruit; 100ml extra virgin olive oil; 1 1/2 tsp finely grated fresh ginger; Large pinch caster sugar; 1/2 avocado; 50.00 ml buttermilk; 20.00 ml lime juice

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by Mark LaBrooy

Dec 15, 2024

If you're looking for a fresh, elegant side for when you're next hosting, this coral trout ceviche from Mark LaBrooy is a clear winner. This delicious seafood recipe is the perfect light entree that can be served just minutes after prepping the fish, which can be substituted for kingfish. A vibrant citrus dressing lifts the delicate flesh while a velvety-smooth avocado mousse adds some colour while complimenting the silky texture of the dish.

500g coral trout fillets (skin off; substitute kingfish)
1 cup lemon sorrel leaves, torn (from specialist greengrocers, optional)
Pearls of 1 finger lime
Edible flowers, to decorate (optional)

Dressing

Juice of 1 lemon
Juice of 1 orange
Juice of 1/2 pink grapefruit
100ml extra virgin olive oil
1 1/2 tsp finely grated fresh ginger
Large pinch caster sugar

Avocado mousse

1/2 avocado
2 1/2 tbs buttermilk
1 tbs lime juice

Method

1.

Thinly slice fish and set aside in the fridge, covered, so it doesn’t take on any food aromas from your fridge.
2.

For the dressing, mix all the ingredients in a small bowl. Season and set aside.
3.

For the mousse, place all ingredients in a small food processor, season to taste and whiz to a smooth mousse, scraping down side often.
4.

Spread half the mousse over a large platter. Scatter with sorrel, if using. Lay fish over the top and spoon dressing in between fish (do not cover the flesh). Spoon a few dots of avocado mousse into the gaps and garnish with finger lime pearls and a few edible flowers, if using. Serve with remaining dressing alongside.