Chefs' Recipes

Porteno’s kingfish ceviche

A zingy ceviche recipe by Sydney restaurant Porteno.
Kingfish ceviche

Kingfish ceviche

William Meppem
10
25M
15M
40M

Ingredients

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.

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

Notes

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