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.

See more ideas from Tim Gatt

3rd September 2019

Almond & Apple Pithivier served with Anglaise

It has a crunchy shell and creamy cinnamon filling, this Almond & Apple Pithivier is perfect for a cool, spring day served with a warm anglaise on the side. Give it a go on your menu.
2nd July 2019

Gluten Free burger with chicken, kim chi and sesame mayonnaise

With more customers following a gluten free diet, having meals free of gluten has never been more important. This burger recipe will have your customers rushing back for more.
16th April 2019

Beurre Noisette Ice Cream with Butter Crumb, Caramel Popcorn & Poached Pears

Looking for a creamy, flavoursome dessert for your menu? Chef Tim's Beurre Noisette Ice Cream recipe is the answer. It's rich in flavour and can be made in bulk, ahead of service time.

More ideas

Beef, Bacon and Mushroom Burger

16th September 2021
Rich & Smokey notes balanced with a dash of traditional BBQ Sweetness, the QBA Smokey BBQ Milk Bun is perfectly paired with… more delicious BBQ goodness! Deep dive into this juicy tender Beef, Bacon and Mushroom Burger with just 6 easy steps!

Double Beef and Bacon Burger

13th May 2021
Chef Colin creates the perfect burger to pass the QBA Bun Club Burger Travel Test! Check out how to make the best Double Beef and Bacon burger that withstands the stress of food delivery.

Spicy Chicken Nuggets

2nd February 2021
Chef Kai Ellmann cooks up a spicy spin on the classic chicken nugget. Featuring smoked paprika, white ground pepper, and thyme, these flavoursome chicken nuggets take the crowd-pleaser to the next level. 
Start Getting Fed with Ideas

Be inspired with Recipes created by Chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.