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Kingfish Ceviche with Lime and Jalapeño Dressing
Recipe by Pink Team
Try this flavour-infused sushimi, boasting kingfish, creme fraiche and a pang of heat with the lime jalapeño dressing
- Steps
- Ingredients
Steps
- For the Ceviche Kingfish, zest the limes into a bowl and set aside.
- For the curing mixture, juice the limes into a separate bowl.
- Finely dice the red onion and add to the lime juice.
- Toast cumin seeds until dark and aromatic, blend in a spice grinder and add to the cure.
- Finely chop the coriander stalks reserving the coriander leaves for garnish. Add the stalks to the cure.
- Halve and deseed two jalapenos, finely dice and add to the cure.
- Add white vinegar, water, sugar and salt to the cure and stir through to dissolve.
- Before serving, stir the lime zest through.
- For the Crème Fraiche, whip the creme fraiche and lime zest in a food processor until smooth and place into a piping bag.
- For the Chipotle Salt, place ingredients into a food processor and pulse twice until combined.
- Divide kingfish slices between 8 shallow bowls. Top each with 3 jalapeno slices. Sprinkle some Chipotle Salt over the kingfish. Pour the lime cure over the kingfish 10 minutes before serving. Garnish with coriander leaves and pipe some Creme Fraiche beside the kingfish.
