Prawns

Kingfish ceviche tacos

Name: Kingfish ceviche tacos Hayden Quinn
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Juice of 1 lime; 1 tsp caster sugar; ½ tsp salt flakes; 1 red bird’s eye chilli, seeded, finely chopped; 300g kingfish, skin, pin-bones and bloodline removed, thinly sliced; ¼ head red cabbage, thinly sliced (we used a mandoline); 1 tbs olive oil; 1 tbs sherry vinegar; Warmed mini tortillas, to serve; Sliced avocado, to serve; Sour cream, to serve; Lime wedges, to serve; 2 sweetcorn cobs, husks and silk removed; ½ can (200g) black beans, drained and rinsed; 2 ripe tomatoes, finely diced; 1 small green chilli, finely chopped; 2 spring onions, finely chopped; ¼ bunch coriander, leaves and root chopped, plus extra leaves to serve; 1 tbs chipotle chilli sauce (optional)

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by Hayden Quinn

May 10, 2018

Pan-fried white fish or cooked prawns would also work well here in place of the ceviche, says Hayden Quinn.

Juice of 1 lime
1 tsp caster sugar
½ tsp salt flakes
1 red bird’s eye chilli, seeded, finely chopped
300g kingfish, skin, pin-bones and bloodline removed, thinly sliced
¼ head red cabbage, thinly sliced (we used a mandoline)
1 tbs olive oil
1 tbs sherry vinegar
Warmed mini tortillas, to serve
Sliced avocado, to serve
Sour cream, to serve
Lime wedges, to serve

Black bean and corn salsa

2 sweetcorn cobs, husks and silk removed
½ can (200g) black beans, drained and rinsed
2 ripe tomatoes, finely diced
1 small green chilli, finely chopped
2 spring onions, finely chopped
¼ bunch coriander, leaves and root chopped, plus extra leaves to serve
Juice of 1 lime
1 tbs chipotle chilli sauce (optional)

Method

1.

Place lime juice, sugar, salt and chilli in a bowl and stir until sugar and salt dissolve. Add kingfish, gently stir to coat and set aside for 10 minutes.
2.

For the salsa, cook the corn in a saucepan of boiling salted water for 2 minutes. When cool enough to handle, cut the kernels off the cobs. Combine all ingredients in a bowl and season. Place the cabbage, oil and vinegar in a bowl, season and toss to combine.
3.

Drain ceviche and serve with tortillas, dressed cabbage, salsa, avocado, sour cream, extra coriander and lime wedges.