RECIPE: Kingfish Ceviche with Avocado and Finger Lime
BY JACQUI CHALLINOR
2 rounds pita bread
2 tbsp extra-virgin olive oil
150 gm sashimi-grade (hiramasa) kingfish, bones and skin removed
1 finger lime, pearls removed
1 long red chilli, half the seeds discarded, finely chopped
2 tbsp finely chopped coriander
2 tbsp finely chopped chives
1 golden shallot, finely chopped
Bronze fennel and chervil sprigs, picked and washed, and edible flowers (such as society garlic, nasturtium, native violets), to serve
Garlic chips
2 garlic cloves, thinly sliced
2 tbsp milk
80 ml (⅓ cup) canola oil
Dressing
1 small garlic clove, finely grated
100 ml extra-virgin olive oil
50 ml lemon juice
3 tsp chardonnay vinegar
¼ tsp white sugar
Avocado purée
½ avocado
1 tbsp milk
2 tsp lime juice
1. For garlic chips, combine garlic and milk in a small bowl. Place in the fridge to soak to remove any bitterness (3 hours). Rinse, drain and pat dry with paper towel. Heat canola oil in a small frying pan over low-medium heat. Add garlic and cook, watching carefully so it doesn’t burn, until golden and crisp (1½ minutes). Drain on paper towel.
2. Meanwhile, preheat oven to 200°C. Place pita breads on a large oven tray and drizzle with olive oil. Bake until golden and crisp (4 minutes). Cool.
3. For dressing, whisk all ingredients in a bowl until combined. Season to taste.
4. For avocado purée, process avocado, milk and lime juice in a small food processor until smooth. Season to taste. Transfer to a bowl and cover surface closely with plastic wrap to prevent browning.
5. Cut kingfish into 1cm cubes, then combine in a bowl with finger lime pearls, chilli, coriander, chives, shallot and enough dressing to liberally coat the fish. Mix well and season to taste.
6. To serve, spoon kingfish mixture onto a serving plate and dot with small spoonfuls of avocado purée. Scatter with garlic chips, bronze fennel, chervil and edible flowers, and serve with crisp pita bread.
