Chef's Recipes

Kingfish ceviche with salted grapes, zucchini and verjuice dressing

Australian Gourmet Traveller recipe for Kingfish ceviche with salted grapes, zucchini and verjuice dressing

By Oliver Gould & Anthony Musarra
  • 30 mins preparation
  • 30 mins cooking plus cooling, curing
  • Serves 4
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Salting the grapes adds an unexpected salty-sweet element to the dish, and you may find the only extra seasoning you need is some freshly ground pepper


  • 24 seedless red or green grapes, peeled
  • 1 tbsp caster sugar
  • 80 ml olive oil (1/3 cup)
  • 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


  • 1
    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.
  • 2
    Meanwhile, spread sunflower seeds on an oven tray, lightly roast, stirring occasionally (8-10 minutes), set aside to cool.
  • 3
    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.


Flying fish roe is available from select fishmongers.
This recipe is from the January 2011 issue of
Drink Suggestion: 2007 Pieropan Soave Calvarino, Veneto, Italy Drink suggestion by Lincoln Riley

  • Author: Oliver Gould & Anthony Musarra