Chef's Recipes

Porteno's kingfish ceviche

A zingy ceviche recipe by Sydney restaurant Porteno.

By Ben Milgate & Elvis Abrahanowicz
  • 25 mins preparation
  • 15 mins cooking plus curing
  • Serves 10
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Kingfish ceviche

Ingredients

  • 1 kg Hiramasa kingfish fillet, halved lengthways
  • 50 gm fine salt
  • 2 corn cobs
  • For deep-frying: vegetable oil
  • 1 medium sweet potato, shaved into strips with a peeler
  • Juice of 8 limes
  • 100 ml extra-virgin olive oil
  • 1 small telegraph cucumber, halved lengthways, coarsely chopped
  • 1 small Spanish onion, thinly sliced
  • 4 small red chillies, thinly sliced
  • 1½ cups coriander leaves, coarsely chopped (loosely packed)
  • 2 coriander stems, finely chopped
  • To serve: bottarga (see note)

Method

  • 1
    Place kingfish on a non-reactive tray, scatter all over with salt, cover and refrigerate to cure for 2 hours.
  • 2
    Meanwhile, preheat a char-grill pan over high heat, then char-grill corn, turning occasionally until blackened and tender (6-8 minutes). When cool enough to handle, slice kernels from cob and set aside.
  • 3
    Meanwhile, heat oil in a deep-sided saucepan or deep-fryer to 180C. Add shaved sweet potato in batches and deep-fry until golden and crisp (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper, season with sea salt and set aside.
  • 4
    Brush salt from kingfish, then thinly slice. Combine in a bowl with lime juice, olive oil, cucumber, onion, chilli, coriander leaves and stalks and corn, stir to combine and stand for 10 minutes. Arrange on a serving platter, grate over a generous amount of bottarga, scatter with sweet potato chips and serve.

Notes

Bottarga is salted and dried mullet roe, available from David Jones food halls and select fishmongers and delicatessens.

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  • undefined: Ben Milgate & Elvis Abrahanowicz