Mojito Ceviche

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We had an amazing run of kingfish locally, and it has been so nice to have an abundance of fresh fish at home. I have been playing around with my dry ager and testing the difference between fresh and dry-aged sashimi, and I am pleasantly surprised that after one week of dry aging, the kingfish flesh was much nicer and had no ‘fishiness’ at all. It’s an incredible way to look after your catch and extend and improve the shelf life of the fish so you can take your time eating it.

I usually go for nam Jim style with kingfish as it just works so well, but I thought it was time to mix it up and get creative with something that is flavour filled, fun, and easy to create. The mojito flavours pair perfectly with the kingfish, it’s subtle, sweet, sour, and fresh from the mint. Hope you guys enjoy recreating this one at home, or hopefully on a beach somewhere watching the sunset while the kids play in the sand like we were.

What’s in it?

250 Sashimi quality fish (I used kingfish)

1 Heaped tablespoon finely diced French shallots (or red onion)

1 avocado

20g Palm sugar

Small handful of ripped mint leaves.

1 lime (my lime was really juicy, so just use your discretion, you want enough to coat the fish but not be swimming in lime juice)

Drizzle of quality white rum (optional)

Corn chips to serve

How to do it?

1. First, I like to wrap my fish in paper towel to make sure it’s nice and dry before cutting.

2. Then, using a really sharp knife, dice your fish into approx. 1 cm cubes and add it to a bowl. (You can make them larger or smaller if you prefer)

3. Finely dice the shallot and avocado and add that to the bowl with the fish.

4. Next, we are going to make the dressing. I like to use a blender for this, but you can also hand chop and mix the ingredients in a bowl or mortar and pestle. I add the zest and juice of one lime, 20g of palm sugar, a small handful of ripped mint leaves, and, optionally, a drizzle of white rum, approx 15ml and blend (as per note, my lime was really juicy so you may need two use your own discretion to make sure there is enough to cover the fish but not be swimming in it.)

5. Toss the fish, avocado and shallots in the mojito dressing and serve in your favourite bowl with a side of corn chips

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Ingredients

  • 250g Sashimi Quality Fish, I used kingfish
  • 1 Heaped Tbsp Finely Diced French Shallots, (Or red onion))
  • 1 Avocado
  • 20g Palm Sugar
  • 1 Sml Handful Mint Leaves
  • 1 Lime, (my lime was really juicy, so just use your discretion, you want enough to coat the fish but not be swimming in lime juice)
  • White Rum, (Optional)
  • Corn Chips

Method

  • 1)

    First, I like to wrap my fish in paper towel to make sure it’s nice and dry before cutting.

  • 2)

    Then, using a really sharp knife, dice your fish into approx. 1 cm cubes and add it to a bowl. (You can make them larger or smaller if you prefer)

  • 3)

    Finely dice the shallot and avocado and add that to the bowl with the fish.

  • 4)

    Next, we are going to make the dressing. I like to use a blender for this, but you can also hand chop and mix the ingredients in a bowl or mortar and pestle. I add the zest and juice of one lime, 20g of palm sugar, a small handful of ripped mint leaves, and, optionally, a drizzle of white rum, approx 15ml and blend (as per note, my lime was really juicy so you may need two use your own discretion to make sure there is enough to cover the fish but not be swimming in it.)

  • 5)

    Toss the fish, avocado and shallots in the mojito dressing and serve in your favourite bowl with a side of corn chips

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