Chefs' Recipes

Jacqui Challinor’s kingfish ceviche with avocado and finger lime

One of the most popular dishes on the Nomad menu, for good reason.

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William Meppem

“This dish is one of our best-sellers,” says Jacqui Challinor, executive chef at Sydney’s Nomad. “I’ve considered taking it off the menu a few times, but I just can’t bring myself to do it. It’s light and fresh, with an amazing pop of citrus from the finger lime.”


Garlic chips
Avocado purée


1.For garlic chips, combine garlic and milk in a small bowl. Place in the fridge to soak to remove any bitterness (3 hours). Rinse, drain and pat dry with paper towel. Heat canola oil in a small frying pan over low-medium heat. Add garlic and cook, watching carefully so it doesn’t burn, until golden and crisp (1½ minutes). Drain on paper towel.
2.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.
3.For dressing, whisk all ingredients in a bowl until combined. Season to taste.
4.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.
5.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.
6.To serve, spoon kingfish mixture onto a serving plate and dot with small spoonfuls of avocado purée. Scatter with garlic chips, bronze fennel, chervil and edible flowers, and serve with crisp pita bread.

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