Spencer Gulf Hiramasa Kingfish Ceviche
October 28, 2020
This is an easy, quick and fresh ceviche recipe using frozen Spencer Gulf Hiramasa Kingfish. Best enjoyed raw, the Kingfish is delicately soft that has a subtle taste without a fishy or oily aftertaste. The citrus in the dressing allows the fish to naturally “cook”, as well as providing the kick of freshness.
Enjoy this tangy dish alongside tostada chips, tacos and your favorite cold beer.
- 250ml (1 cup) orange juice
- 110ml Ponzu sauce
- 110ml lemon juice
- 110ml lime juice
- 145g honey
- 25g ginger (sliced)
- 1 teaspoon - chili flakes
- 1 loin Spencer Gulf Hiramasa Kingfish – defrosted overnight
- 1 avocado (diced)
- 1 Persian cucumber (thinly sliced)
- 1 red chili (thinly sliced)
- 1 green onion top (thinly sliced)
- Fresh cilantro
- Make the dressing by placing the orange juice, ginger and chili flakes in a saucepan. Bring to a boil, then turn down to a gentle simmer so that it can reduce by half.
- Once reduced, remove from the heat and strain through a fine strainer to remove chili flakes and ginger.
- Put to the side to completely cool down to room temperature, then mix in the ponzu, lemon juice, lime juice and honey.
- Begin to prepare the Kingfish. Using a sharp knife remove the skin from the loin. Starting at the tail end, angle the knife slightly downward as you carefully separate the flesh from the skin. Do this facing away from you to prevent cutting yourself.
- Once the skin is removed, thinly slice the fish across the loin to your desired thickness.
- Gently lay the fish on a plate and spoon the dressing over – enough to cover the fish for the ceviche process to take place.
- Arrange the avocado, cucumber, chili, green onion and cilantro on the plate next to the fish.
- Serve immediately.