Larissa’s Kingfish Ceviche recipe uses sustainably caught kingfish from Fair Seafood – the latest stall to open at the Market which specialises in traceable and sustainable fishing practices.
Fair Seafood is one of two businesses in Australia that produce Dry Aged fish, which provides a unique flavour profile and adds an additional punch to any dish that features it. They are also the first and only Australian seafood wholesaler and retailer to provide 100% fisher-to-consumer traceability on all products.
This easy and quick to assemble recipe is sure to be a hit at your Christmas event with all ingredients available to purchase from the Adelaide Central Market.
Recipe: Larissa Sewell’s sustainably caught Kingfish Ceviche with toasted coconut and makrut lime
Ingredients
• 400g kingfish sashimi, thinly sliced
• 400ml coconut milk + additional 1/4 cup reserved for serving,
• 1 tablespoons fish sauce
• 2 makrut lime leaves, crushed (for brine)
• 1 teaspoon grated palm sugar, or brown sugar
• 1/4 cup rice vinegar
• 1/2 cup lime juice, freshly squeezed
To Serve
• 1/2 cup reserved brine + 1/4 cup coconut milk
• 2 Tablespoons toasted coconut flakes
• Thinly sliced red chilli
• Picked coriander leaves
• 1 makrut lime leaf, very finely sliced
Method
Prepare and brine the kingfish:
1. In a small bowl, combine crushed makrut lime leaves with coconut milk, fish sauce, sugar, rice vinegar, and lime juice. Stir until the sugar dissolves.
2. Add the kingfish to the brine mixture, making sure it is completely submerged. Let it brine in the fridge for 15 minutes.
To plate and serve:
3. Remove the kingfish from the brine (reserving the brine) and arrange the kingfish on a serving platter.
4. Mix 1/2 a cup of reserved brine and 1/4 cup coconut milk, and spoon mix over the plated kingfish.
5. Sprinkle toasted coconut flakes, red chilli slices, picked coriander leaves and finely sliced market lime over the ceviche and serve immediately.
Image credit: Morgan Sette
