Ceviche of kingfish and prawns with jalapenos

Lime juice ‘cooks’ the fish in this fresh and zingy dish, which Rick Stein cooked for his friend, Ken Done.

Ceviche of kingfish and prawns with jalapenos. Credit: Rick Stein's Australia

• serves

  6

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g sashimi grade kingfish
• 80 g cooked, peeled tiger prawns, butterflied (optional)
• 125 ml freshly squeezed lime juice (3–4 limes)
• ½ –1 tsp fine salt
• 1 banana shallot, peeled
• ½ –1 fresh green habanero, deseeded
• Handful fresh coriander
• 2 large vine ripened tomatoes
• 1 small avocado, stoned and peeled (optional)

Totopos (optional)

• 6-8 15 cm corn tortillas (optional)
• 1 litre vegetable oil

Serves 6 as a starter

Instructions

1. For the totopos, if making: Cut corn tortillas into six wedges like a pizza
2. Heat oil and a pinch of salt to 190°C in a large pan and cook the tortilla triangles in small batches until barely golden and crisp. Using a slotted spoon, transfer them to a plate lined with kitchen paper to drain.
3. Sprinkle with a little salt and serve as soon as possible.
4. For the ceviche: Cut the kingfish into 1cm pieces.
5. Combine the fish and prawns, if using, with lime juice and salt. Let sit for a few minutes while you prepare the other ingredients.
6. Finely chop the shallot and the habanero, then chop the coriander and tomatoes and dice the avocado, if using.
7. Combine the fish with the other ingredients and serve immediately with totopos.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.