Steps

• 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.