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Black kingfish crudo with black pepper and zucchini

Australian Gourmet Traveller recipe for black kingfish crudo with black pepper and zucchini.

By Alice Storey
  • Serves 6
  • 15 mins preparation plus standing
Black kingfish crudo with black pepper and zucchini
Black kingfish crudo with black pepper and zucchini

Ingredients

  • 3 (about 300gm) yellow, white and green zucchini (or whatever is available), thinly sliced on a mandolin into rounds and ribbons
  • Finely grated rind and juice of 1 lemon
  • 60 ml extra-virgin olive oil (¼ cup)
  • 800 gm sashimi-grade cobia (black kingfish), thinly sliced (or other kingfish)
  • To serve: thinly sliced long red chilli and grilled bread (optional)

Method

Main
  • 1
    Combine zucchini, lemon rind and juice, and olive oil in a bowl, toss to combine and set aside for zucchini to soften slightly (5 minutes).
  • 2
    Arrange kingfish on a serving platter or plate, top with zucchini, scatter with chilli, season to taste and serve with grilled bread.

Notes

Drink Suggestion: Marlborough sauvignon blanc. Drink suggestion by Max Allen