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Food

Darren Robertson's kingfish ceviche recipe

Preparation time
20 mins
Cooking time
5 mins
Serves
10

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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