Easy Kingfish Ceviche Recipe

Kia Ora!

Here’s an easy kingfish ceviche recipe, I whipped up after a recent days fishing.

Raw kingfish, especially the belly section which I just love, takes a lot of beating.

This one was made from the offcuts of various sections of the fish, including saving the meat from in between the frame.

STEP 1

Cube fish into small chunks. Marinate in a mix of lemon or lime and vinegar so the mix just covers over the fish if you press down on the mixture. I prefer either apple cider vinegar or rice vinegar. Season with salt and pepper. I love a good sea salt like the local Opito Bay Salt. Refrigerate for 30 minutes.

STEP 2

Tip out any excess liquid.

Add heat in the form of tobasco, hot sauce, chilli flakes and or cayenne pepper.

Mix wasabi with mayo and avocado and add for creaminess

STEP 3

Add herbs and finely sliced veges. I topped this one with homegrown parsley, lemon thyme, nasturtium leaves and flowers and pickled cucumber.

Nature providing again! Seasoned to taste with Opito Bay Salt Garlic salt. So yum!