Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Kingfish Ceviche
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- #53852
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 pound fresh yellow tail kingfish or Tasmanian salmon
MARINADE
2 limes, juice of
1 red chile, finely sliced
1 tablespoon shredded cilantro leaves
1 teaspoon coriander seed, toasted and crushed
TO SERVE
1 Kaffir lime leaf, finely shredded
1/2 cup Lebanese cucumber, finely diced
1/2 lemon, segmented and finely diced
1/2 tablespoon finely chopped mint
1/2 tablespoon finely chopped coriander
1 tablespoon olive oil
salt and fresh ground pepper
DRESSING
2 limes, juice of
1/4 cup sweet chili sauce
1 tablespoon fish sauce
GARNISH
1 bunch beetle leaves
1/4 cup fried shallots
directions
TO MARINATE: Clean and debone the fish, finely slice and place in a bowl. Mix lime juice, chili, coriander seeds and cilantro together and pour over kingfish. Leave in the fridge to marinate for about 1 hour.
Drain the juice, scrape away coriander seeds and discard.
TO SERVE: Finely chiffonnade (fine matchsticks) the marinated king fish, place in a bowl along with Kaffir lime leaf, cucumber, lemon, herbs and seasoning. Add the olive oil, stir gently so as not to break up the fish. Spoon 1-2 tablespoons of mixture onto a beetle leaf, drizzle over a little dressing and serve garnished with fried shallots.
added by
lazyku
nutrition data
Nutritional data has not been calculated yet.
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