Kingfish ceviche with chilli, vanilla and grapefruit
This simple ceviche dish is perfect in small portion glasses on a buffet or a starter for any dinner party. I made this on New Years Eve in small bowls as a part of a spread. The chilli can easily be adjusted according to taste and the seafood can be changed depending on what your fishmonger have available. This recipe is based on 4 small portions.
Ingredients
200 g kingfish
150 g peeled and blanched prawns
200 g sliced small tomatoes, different colours and shapes
100 g cubed cucumber, middle part taken out
1 small avocado, cubed
2 red grapefruits, segments from one
Juice from 1 orange
coriander
Dressing
Juice from 1.5 grapefruit
1 lime, juice
2 dl olive oil
2 grated grated garlic cloved
1-2 red chillies
3 cm grated ginger
1 tsp vanilla paste
a pinch of sugar
salt and pepper
Method
Start with the dressing as this can be made in advance. Mix all of the ingredients with a hand mixer and drizzle the olive oil (as you would with a mayo), it wont thicken you just want to incorporate the oil. Put trough a sieve and add salt and pepper to taste. Keep cold until serving,.
For the ceviche. Put the grapefruit and orange juice in a bows and add cubed kingfish and blanched cooled prawns. It needs to sit for 20-30 min and the fish and prawns should be covered by the juices.
Plate the cubed vegetables and fish in small bowls, try to create a nice little pile and pour the dressing around it. Garnish with some drizzled olive oil and fresh coriander.
