‘Kingfish Ceviche’ This is the food I love to eat!
I always feel inspired after a day in nature to respect the catch by preparing it simply and letting the ingredients shine!
Prep time: 30 minutes
Cook time:
Serves: 6 - 8 People
‘Kingfish Ceviche’ This is the food I love to eat!
I always feel inspired after a day in nature to respect the catch by preparing it simply and letting the ingredients shine!
Every time I make this recipe I do it slightly different so don’t hesitate to add or takeaway ingrediants you do or don’t like, or put more/less of the things you like in there. It’s more by eye than quantity with ceviche.
Start buy dicing your kingfish into small cubes and pop that into a large bowl that can hold all of your ingrediants, you can go with whatever size dice you like for the fish but I enjoy a very small dice for my ceviche.
Next very finely dice a 1/4 pineapple stalk & skin removed, pickled jalapeños, red onion, avocado and add those too the bowl. Rinse and drain your black beans, and add those with the zest and juice of 2 small limes. Add a good pinch of salt and a drizzle of olive oil with handful of chopped coriander and give the ceviche a toss around. Test for seasons it loves a lot of salt.
Serve it up in your favourite bowl with a heap of corn chips and dig in!
Make and eat this straight away as the citrus cured the fish and goes nasty if kept in the fridge.