- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 300 g sashimi-grade kingfish, diced into 1 cm cubes
- ½ cup (125 ml) lime juice (about 4-5 limes)
- 1 eschallot, finely chopped (or ½ red onion)
- 1 large mango, finely chopped
- 2 avocadoes, cut into 1 cm cubes
- ⅓ cup torn coriander leaves
- 1-2 tbsp extra virgin olive oil
- Toasted sourdough, to serve (optional)
Instructions
- In a medium bowl, combine the kingfish with half the lime juice. Season generously with sea salt, mix well and allow the fish to stand for 10 minutes to cure.
- When ready to serve, drain the fish in a fine mesh sieve, then transfer to a second medium bowl with the eschallot, mango, avocadoes and coriander. Season to taste with a pinch of salt.
- Divide the kingfish ceviche with mango and avocado between serving bowls and drizzle with the olive oil and remaining lime juice. Serve with toasted sourdough, if you like!
Photography by Jiwon Kim.
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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.
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