Kingfish ceviche with avocado and finger lime
Fish / Summer / Jacqui Challinor / Serves: 4

2 rounds pita bread
2 tbsp extra-virgin olive oil
150 gm sashimi-grade (hiramasa) kingfish, bones and skin removed
1 finger lime, pearls removed
1 long red chilli, half the seeds discarded, finely chopped
2 tbsp finely chopped coriander
2 tbsp finely chopped chives
1 golden shallot, finely chopped
Basil flowers, to serve

1 small garlic clove, finely grated
100 ml extra-virgin olive oil
50 ml lemon juice
3 tsp chardonnay vinegar
¼ tsp white sugar

Avocado purée
½ avocado
1 tbsp milk
2 tsp lime juice


Gourmet Traveller
September 2020

Meanwhile, preheat oven to 200°C. Place pita breads on a large oven tray and drizzle with olive oil. Bake until golden and crisp (4 minutes). Cool.

For dressing, whisk all ingredients in a bowl until combined. Season to taste.

For avocado purée, process avocado, milk and lime juice in a small food processor until smooth. Season to taste. Transfer to a bowl and cover surface closely with plastic wrap to prevent browning.

Cut kingfish into 1cm cubes, then combine in a bowl with finger lime pearls, chilli, coriander, chives, shallot and enough dressing to liberally coat the fish. Mix well and season to taste.

To serve, spoon kingfish mixture onto a serving plate and dot with small spoonfuls of avocado purée. Scatter with basil flowers, and serve with crisp pita bread.