Seafood Recipes

Kingfish And PrawnCeviche

Thinly sliced kingfish and blanched prawns in a lime juice cure with red onion, garlic, chilli and coriander.

Kingfish And Prawn Ceviche
6 People
Serves
10 Mins
Prep Time
2 Mins
Cook Time
Easy
Difficulty
Latin American
Cuisine
The Recipe

About This SeafoodDish

Delight in the refreshing taste of Kingfish & Prawn Ceviche, a perfect dish for seafood lovers seeking a light and zesty meal. This recipe highlights the freshness of kingfish and succulent prawns, marinated in citrus juices that enhance their natural flavors. Perfect as a starter or a main dish, this ceviche is ideal for summer gatherings or casual dinners. Elevate your culinary experience by ordering fresh kingfish and prawns online from Pearl Seafoods for convenient delivery across Sydney.

Ingredients

  1. 6 slices of kingfish, thinly sliced
  2. 6 prawns, peeled and chopped into 1cm pieces
  3. 1 red onion, thinly sliced
  4. 1 clove garlic, minced
  5. 1 red chilli, finely chopped (optional, for heat)
  6. A handful of fresh coriander, chopped
  7. Juice of 4 limes
  8. 5 ice cubes
  9. 1 tablespoon extra virgin olive oil
  10. Rye bread (for croutons)
  11. Lime wedges for serving

Method

  1. Soak the sliced red onion in a bowl of cold water for 10 minutes. Drain and set aside.
  2. In the meantime, bring a small saucepan of water to a gentle simmer over medium-low heat. Blanch the prawns for 1 minute or until nearly cooked through. Drain and refresh under cold water, then chop into 1cm pieces.
  3. In a ceramic or glass bowl, combine the kingfish, chopped prawns, garlic, chilli, and coriander. Season to taste, then add lime juice and 5 ice cubes to almost cover the mixture. Incorporate one-third of the drained onion and stir to combine; the lime juice will turn a whitish hue after a moment. Taste the ceviche and adjust seasonings as needed.
  4. Remove the ice cubes and stir in the extra virgin olive oil. Garnish with the remaining onion and serve with rye bread croutons and lime wedges.
From Our Kitchen

Chef's Tip

Ceviche is all about freshness, balance, and timing. Premium kingfish works beautifully raw because of its clean, buttery texture, while lightly blanched prawns add sweetness and bite. Lime juice should brighten and gently cure the seafood without overpowering it, creating a light, vibrant dish full of citrus, chilli, herbs, and fresh ocean flavour.

FEATURED

FeaturedProduct

Fresh hiramasa kingfish fillet displayed on black slate over crushed ice with lemon

Fresh Hiramasa Kingfish Fillet

900gm - 1.1kg / Skin On / Per Fillet

Prized Hiramasa kingfish fillet, rich and buttery with a clean...

$69.00 fillet
$62.00 $69.00 fillet
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NUTRITION

NutritionPerServing

  • Calories 195 kcal
  • Total Fat 9.0 g
  • Total Carbohydrate 7.0 g
  • Protein 20.0 g
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