Kingfish & prawn ceviche

title="Kingfish & prawn ceviche"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Kingfish-amp-prawn-ceviche.jpg" srcset="https://img.taste.com.au/6p_RpvcG/w720-h480-cfill-q80/taste/2016/11/kingfish-prawn-ceviche-94939-1.jpeg 720w, https://img.taste.com.au/_utse6Fl/w643-h428-cfill-q90/taste/2016/11/kingfish-prawn-ceviche-94939-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Kingfish & prawn ceviche"
/>

• 0:10 Prep


• 0:02 Cook


• 
  6 Servings


• Capable cooks

This fragrant cured kingfish is sure to invigorate the taste buds with fresh herbs and citrus.

Featured in
Starters recipes, 15 minute meals

Ingredients

• 1 red onion, thinly sliced


• 200g peeled green prawns, deveined


• 200g skinless sashimi-grade kingfish fillets (see note), pin-boned, cut into 1cm pieces


• 1 garlic clove, crushed


• 1 long green chilli, seeds removed, finely chopped


• 2 tablespoons finely chopped coriander


• 1 cup (250ml) lime juice (from about 7 limes), plus wedges to serve


• 2 tablespoons extra virgin olive oil


• Rye bread croutons, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Soak the onion in a bowl of cold water for 10 minutes. Drain and set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, bring a small saucepan of water to a simmer over medium-low heat. Blanch the prawns for 1 minute or until almost cooked through. Drain, refresh, then chop into 1cm pieces.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the kingfish in a ceramic or glass bowl with the chopped prawn, garlic, chilli and coriander. Season, then add lime juice and 5 ice cubes to almost cover the mixture. Add one-third of the onion and stir to combine – the lime juice should turn a whitish hue after a few moments. Taste the ceviche and adjust the seasonings.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Remove the ice cubes and stir through oil. Garnish with the remaining onion and serve with croutons and lime wedges.
  
  
  

Nutrition

• 572 kj

  Energy




• 7g

  Fat Total




• 1g

  Saturated Fat




• 5g

  Fibre




• 14g

  Protein




• 67mg

  Cholesterol




• 150.33mg

  Sodium




• 3g

  Carbs (sugar)




• 3g

  Carbs (total)

All nutrition values are per serve

Notes

Sashimi grade kingfish is available from fishmongers. In this dish, the lime juice cures the seafood, so prepare ceviche just before serving to ensure the seafood is not ‘overcooked’ in the citrus.

• Author: David Prior


• Image credit: Andy Lewis


• Publication: Taste.com.au

Source: taste.com.au