Kingfish And Prawn Ceviche

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.

Recipe Information

Serves

6 people

Preparation

10 minutes

Cooking

2 minutes

Difficulty

Easy

Ingredients

1 red onion, thinly sliced
200g peeled green prawns, deveined
200g skinless sashimi-grade kingfish fillets, pin-boned and cut into 1cm pieces
1 garlic clove, crushed
1 long green chilli, seeds removed and finely chopped
2 tbsp finely chopped coriander
1 cup (250ml) lime juice (from about 7 limes), plus wedges to serve
2 tbsp extra virgin olive oil
Rye bread croutons, to serve

Steps

Soak the sliced red onion in a bowl of cold water for 10 minutes. Drain and set aside.
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.
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.
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.

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