Kingfish ceviche with salted grapes, zucchini and verjuice dressing


You'll need

24 seedless red or green grapes, peeled 1 tbsp caster sugar 80 ml (1/3 cup) olive oil 20 gm sunflower seeds 50 ml verjuice 50 ml chardonnay vinegar 1 small zucchini, finely diced 1 small golden shallot, finely diced 250 gm skinless kingfish fillet, thinly sliced diagonally To serve: flying fish roe (see note) and watercress sprig

Method

  • 01
  • Preheat oven to 120C. Combine grapes, sugar, 20ml olive oil and 1 tsp sea salt in a bowl and stir to coat. Place on a lightly oiled wire rack and cook until semi-dried (25-30 minutes), set aside to cool.
  • 02
  • Meanwhile, spread sunflower seeds on an oven tray, lightly roast, stirring occasionally (8-10 minutes), set aside to cool.
  • 03
  • Combine verjuice, vinegar, zucchini, shallot and remaining olive oil in a bowl, season to taste with freshly ground black pepper. Add kingfish, mix to combine and stand to lightly cure (5 minutes). Pile onto serving plates, scatter with salted grapes, sunflower seeds, flying fish roe and watercress sprigs and serve.
Note Flying fish roe is available from select fishmongers.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

2007 Pieropan Soave Calvarino, Veneto, Italy

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool