Citric acid in the lime and orange juice causes the proteins in the fish to become denatured and 'cooked'. The freshness of the fish is emphasised in this style of preparation and should be presented simply, with complementary herbs and spices.

What you need to know before you start

This is a super quick recipe that comes together in minutes. There is no hands-on cooking involved as it features raw fish tossed in simple dressing. If preparing the seafood yourself, you will need a sharp knife and a steady hand to carefully slice the salmon and kingfish. 

You will also need basic kitchen equipment including a bowl, whisk and a juicer to extract the orange juice.

Why is this the best winter ceviche of kingfish and salmon recipe?

Looking to impress guests? This fresh and vibrant seafood dish is sure to delight a crowd. The complementary flavours of rich buttery salmon and clean crisp kingfish tossed in a vibrant acidic dressing and garnished with red onion, fresh herbs and pomegranates makes for an elegant entree for your next dinner party.

There’s no cooking involved and only a small amount of prep time needed, making it a great option for home cooks of all levels, and perfect when you’re short on time or don’t have much space in your kitchen. 

Is ceviche raw or cooked?

While it may not seem like it, ceviche is actually cooked. The acidic properties from the lime juice and orange juice change the molecular structure of the fish, essentially ‘cooking’ it. The texture and appearance subtly alter during this process – the flesh will firm up slightly and become opaque. 

How do I make sure ceviche is safe?

Choose the freshest possible seafood and be sure it’s sashimi-grade fish. If you can, purchase the salmon and kingfish on the day you plan to serve, and keep it refrigerated until it’s time to plate up. Always handle the fish with clean, washed hands. 

What ingredients you’ll need

Orange juice: Orange juice adds a touch of sweetness and depth to the ceviche's acidity. 

Lime juice: Lime provides the essential acidity to ‘cook’ the fish, infusing the ceviche with a bright, tangy flavour. 

Extra virgin olive oil: Olive oil contributes to the richness of the dish, helping to mellow the acidity while adding a slight fruitiness that complements the fish.

Sesame oil: Sesame oil brings a slight toasty, nutty aroma to the dish. 

Fish sauce: Fish sauce adds an umami boost and a savoury, salty note that complements the delicate sweetness of the fish. 

Sashimi-grade kingfish and salmon fillet: The stars of the dish. Both raw kingfish and salmon act as the perfect base, imparting their clean, fresh flavours to the ceviche. 

Long red chilli: Chilli adds a gentle kick of heat and a beautiful pop of red colour. 

Coriander leaves: Coriander brings a burst of herbaceous freshness while the leaves add a touch of greenery to the finished dish. 

Mint leaves: Similarly, mint adds cool, refreshing flavour with pops of green to the fish. 

Red onion: Red onion contributes a mild, slightly sweet crunch, providing a sharp contrast to the citrus and fish.

Pomegranate seeds: Pomegranate offers a pop of colour and a burst of sweetness. If you prefer, you can also use orange or pink grapefruit segments.

How long should ceviche be marinated for?

The ceviche process is quick. In our version, drizzle the dressing over the fish just before you’re ready to serve. For other recipes, you can let it sit for roughly 10 minutes for tender results, or up to 30 minutes for a more ‘cooked’ fish texture. 

How to store leftover winter ceviche of kingfish and salmon

Ceviche is best served fresh and on the day it’s made, so it’s not generally recommended to keep leftovers for too long. If you do have any, store in an airtight container in the fridge and enjoy as soon as possible. 

How to serve winter ceviche of kingfish and salmon

Ceviche is a delicious and simple fresh dish that pairs well with a number of different accompaniments. In our recipe, we add sliced red onions, torn coriander and mint leaves, fresh chillies and pomegranate seeds to lift the flavours of the fish. You can also use segmented orange or grapefruit if you prefer.

Serve with corn chips or tostadas on the side alongside a larger menu of harrisa-butter prawns, grilled meats and fresh salads. 

Drink pairings with winter ceviche of kingfish and salmon

When deciding what drinks to pair with this ceviche, look to beverages that complement the delicate acidity and citrussy flavours of the fish. We would recommend a herbaceous sauvignon blanc, a light and dry rosé or a crisp, clean lager like a pilsner. 

If you love our winter ceviche of kingfish and salmon recipe, try this 

For more seafood entree options, look to our selection of favourites:

• Scallops with rosemary and quince butter
• Oysters with mignonette jelly 
• Crab cakes with dill mayonnaise