Name: Kingfish & prawn ceviche
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 1
Cuisine: peruvian
Ingredients: 1 red onion, thinly sliced; 200g peeled green prawns, deveined; 200g skinless sashimi-grade kingfish fillets (see note), pin-boned, cut into 1cm pieces; 1 garlic clove, crushed; 1 long green chilli, seeds removed, finely chopped; 40.00 ml finely chopped coriander; 250ml lime juice; 36.40 gm extra virgin olive oil; Rye bread croutons, to serve

Kingfish & prawn ceviche

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Prep Time:
10 minutes

Cook Time:
2 minutes

Total Time:
12 minutes

Zesty cured kingfish with aromatic herbs and citrus zest.

Ingredients:

1 red onion, thinly sliced
200g peeled green prawns, deveined
200g skinless sashimi-grade kingfish fillets (see note), pin-boned, cut into 1cm pieces
1 long green chilli, seeds removed, finely chopped
40.00 ml finely chopped coriander
250ml lime juice
36.40 gm extra virgin olive oil
Rye bread croutons, to serve

Instructions:

Place the onion in a refreshing bath of cold water for 10 minutes. Afterwards, simply drain and keep it to the side.
Simmer prawns in a small saucepan of gently bubbling water until almost cooked through, about 1 minute. Drain, cool in cold water, and then chop into 1cm pieces.
Combine the kingfish, prawn, garlic, chilli, coriander, lime juice, and ice cubes in a ceramic or glass bowl. Sprinkle with seasoning and one-third of the onion. Stir well until the lime juice lightens in color. Taste the ceviche and adjust seasonings as needed.
Discard the ice cubes, mix in the oil, top with the rest of the onion, and serve with croutons and lime wedges.

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