Name: Kingfish ceviche
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 400 gram sashimi-grade kingdish, sliced thinly; 1/2 bunch coriander, stems and roots sliced finely, leaves chopped roughly; 1 long red chilli, de-seeded and finely sliced; 1/2 eschalot, chopped finely; 2 limes, juiced

Kingfish ceviche

Light, fresh and packed full of zing, this beautiful Kingfish ceviche recipe from Scott Gooding's book, Clean Living, is beautiful enjoyed as a healthy starter to your next dinner party.

Ingredients

400 gram sashimi-grade kingdish, sliced thinly

1/2 bunch coriander, stems and roots sliced finely, leaves chopped roughly

1 long red chilli, de-seeded and finely sliced

1/2 eschalot, chopped finely

2 limes, juiced

Method

1.Place the thinly sliced kingfish in a bowl. Add eschalots, chilli and coriander roots/stems and leaves, reserving a few leaves for garnish. Gently mix the ingredients in the bowl and place in the fridge.

2.Juice the limes. With 10 minutes prior to serving, remove the bowl from the fridge and pour over the lime juice. Garnish with coriander leaves and serve.

Photography by Steve Brown for Clean Living by Hachette Publishing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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