serves
4
prep
30 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
difficulty
Easy
level
Ingredients
- 400 g sashimi-grade Hiramasa kingfish
- 100 g lime juice
- 30 g aji Amarillo (Peruvian yellow chilli paste)
- 1 garlic clove, crushed
- 3 g MSG
- 5 g sea salt
- 3 g ginger juice (microplaned and juiced)
- 10 g finely chopped celery stem
- 3 finely chopped coriander stems, plus sprigs to serve
- 100 g thinly sliced eschallot
- Sweet potato purée, to serve (see Note)
Instructions
- Cut the kingfish into small cubes, then transfer to a medium bowl and refrigerate. Combine the lime juice, aji Amarillo, garlic, MSG, salt, ginger juice, celery and coriander stem, mixing well and crushing the garlic, celery and coriander to release their aroma. Strain the liquid and discard the solids.
- Season the kingfish with a generous sprinkle of salt and toss with a little sliced eschallot (reserve some for garnish) and the prepared lime juice marinade.
- Spoon the sweet potato purée onto a serving plate, then top with the kingfish ceviche. Serve with the remaining eschallot and sprinkle with coriander sprigs.
Note
For the sweet potato purée, you will need 200 g sweet potato, roughly chopped, 10 g whole kumquats and 15 g caster sugar. Cover the sweet potato and kumquat with water in a small saucepan. Add the sugar, then bring to the boil and cook until the potato is tender. Use a stick mixer or food processor to blend to a smooth paste.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
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.
