I cooked this recipe at a cooking class at the Sydney Seafood School I attended with Miguel Maestre. It packs a powerful punch and is incredibly flavoursome.
KINGFISH CEVICHE
Serves: 2
Prep time: 15 minutes
Cooking Time: 10 minutes
Equipment: food processor, sashimi knife, chopping board, mixing bowls,
Plating: shot glass, 2 small bowls
Ceviche
1 tablespoon olive oil
1 small stick celery
1 long fresh red chilli
1 garlic clove
1cm piece fresh ginger
½ bunch coriander
juice of 2 lemons
juice of 1 lime
200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
½ Spanish onion, thinly sliced
1 ice cube
2 shots of vodka
Poached sweet potato
200ml (6½fl oz) water
200g (7oz) caster sugar
1 star anise
1 sweet potato (250g/8oz), peeled, cut into 1cm dice
juice of 1 lime
Method
To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently untilpotato is just tender. Drain. Place in a bowl. Drizzle with lime juice.
Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.
Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.
Serve ceviche with sweet potato and vodka shot.
Recipe courtesy of Miguel Maestre