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Darren Robertson's kingfish ceviche with burnt cucumber, buttermilk and ginger
Food

Darren Robertson's kingfish ceviche

Preparation time
20 mins
Cooking time
5 mins
Serves
10

Darren Robertson's kingfish ceviche is the perfect mix of 'fresh' and 'punchy'. The freshness of the kingfish, mixed with the zesty flavors of citrus and ginger makes it the perfect summer evening dish. Pair this dish with a super dry Riesling (and maybe a few fresh oysters on the side and some great company to enjoy it with) or Vermentino. It doesn't get much better than this!

Ingredients

1kg sashimi grade, skinless sliced fish (kingfish if possible)

2 tbsp buckwheat

3 Lebanese cucumbers, halved then blackened over coals or chargrilled, then thinly sliced.

6 baby red radish, washed, cut in wedges

1 apple, cut into matchsticks

1 tsp roasted white sesame seeds

1 punnet baby sorrel, washed and cut

1 punnet lemon balm, washed and cut

1 punnet baby coriander, washed and cut

Dressing

100ml buttermilk

1 lime, zest and juice

1 finger lime, pearls scooped out, reserved

10g freshly grated ginger

1 tbs extra virgin olive oil

Sea salt & freshly ground pepper, to season

Method

1. Pre-heat oven to 180°C. Line a baking tray with baking paper, add buckwheat and roast for 5 minutes or until golden.

2. For the dressing: combine all ingredients in a bowl and lightly whisk. Season.

3. Arrange the cucumber and radish in a bowl plate, lay over the fish, spoon over the dressing. Top with apple, buckwheat, sesame and baby herbs, and serve.

Wine match

Rosé, Semillon, Pinot Grigio, Vermentino

Food
Preparation time
20 mins
Cooking time
5 mins
Serves
10

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