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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
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At A Glance

  • Serves 4 people

Drink Suggestion

2007 Pieropan Soave Calvarino, Veneto, Italy

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