Kingfish ceviche with pickled vegetables

Goodman Fielder Food Service
Kingfish ceviche with pickled vegetables

Kingfish ceviche with pickled vegetables

Posted on 21st May 2019
With the trend of pickled vegetables rising, this simple to follow kingfish ceviche recipe is a must-try for your menu.
Makes 4, scale as needed.

Ingredients

AmountMeasureName
1 each Spencer Gulf Kingfish
260 mL Cornwells Apple Cider Vinegar
135 mL Extra Virgin Olive Oil
20 mL Lemon Juice
10 g Chives (Finely Chopped)
10 g Dijon Mustard
10 g Salt
5 g Pepper
10 g Chervil (Chopped)
20 g Carrot (Ribbons)
20 g Radish (Slices)
20 g White Sugar
2 each Bay Leaves
3 each Thyme Stalks
5 g Mustard Seeds
2 each Avocado
5 g Wasabi
175 mL Milk (Cold)
1 each Micro Coriander (Punnett)
150 g Amaranth
150 mL Water
250 g Creme Fraiche

Method

Raw ingredients for the Kingfish ceviche with pickled vegetables

Pickled Vegetables

Step 1:

Shred ribbons with your carrots, slice the radishes into thin circles.

Slicing vegetables for pickling

Step 2:

To make your pickling solution, combine 250ml of Cornwells Apple Cider Vinegar, a pinch of salt, 20g white sugar, warm water, bay leaves, thyme stalks and mustard seeds.

Pickling vegetables using Cornwells Apple Cider Vinegar

Step 3:

Place your vegetables into the solution and allow to sit for 1 hour.

Pickling the vegetables

Step 4:

For plating, drain the solution and serve the vegetables with the dish and as a garnish.

Cornwells Apple Cider Vinegar Dressing

Step 1:

Mix 100ml extra virgin olive oil, 10ml lemon juice, 10ml Cornwells Apple Cider Vinegar, 10g finely chopped chives, dijon mustard, chopped chervil and salt and pepper to taste.

Combining Cornwells Apple Cider Vinegar and mustard

Step 2:

Once it has all combined, place into a bottle for service.

Kingfish Ceviche

Step 1:

Remove skin and cut the kingfish length ways, so you are left with the loin and the belly. Place aside the loin for an alternate dish and use the belly for the ceviche.

Slicing the king fish fillet

Step 2:

Cut the belly into cubes and place in an iced bowl to keep the fish cool. Cut enough fish according to your portion size – approx 90gm per person.

Dicing the king fish

Step 3:

Combine the diced fish with 50 grams of the finely diced eschallots right before service.

Adding the eschallots to the kingfish

Avocado And Wasabi Puree

Step 1:

Blend the avocado, wasabi, 125ml milk, 10ml lemon juice and 25ml extra virgin olive oil until it forms a thick, smooth consistency. Then, place into a bottle for service.

Creating the wasabi and avocado sauce

Creme Fraiache Puree

Step 1:

Combine creme fraiche, 10ml extra virgin olive oil, 50ml milk and salt and pepper to taste. Blend until it forms a smooth sauce and place into a bottle for service.

Creating a creamy sauce

Puffed Amaranth

Step 1:

Place the amaranth in a pot on a medium heat and continually stir until all the amaranth has puffed. Set aside until service time.

Making the amaranth

Serving the Kingfish Ceviche

Step 1:

Dress the cubed kingfish with the Cornwells Apple Cider Vinegar dressing and allow to sit for 10 minutes.

Dressing the kingfish

Step 2:

Place the kingfish in a mould on the plate, and sprinkle with puffed amaranth, remove mould and garnish plate with pickled vegetables.

Plating the king fish

Step 3:

Continue to garnish the plate with avocado puree, crème fraiche and micro coriander.

Garnishing the plate

Message from chef Tim Gatt

Tim Gatt

kingfish ceviche is becoming a popular menu offering across the country, which makes it even more important to ensure you have the flavouring right. With this recipe, the creaminess of the fish with the acidity of the vegetables plates really well and taste really great as well, making it the perfect dish.

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