Name: Porteno’s kingfish ceviche
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10
Ingredients: 1 kg Hiramasa kingfish fillet, halved lengthways; 50 gm fine salt; 2 corn cobs; For deep-frying: vegetable oil; 1 medium sweet potato, shaved into strips with a peeler; Juice of 8 limes; 100 ml extra-virgin olive oil; 1 small telegraph cucumber, halved lengthways, coarsely chopped; 1 small Spanish onion, thinly sliced; 4 small red chillies, thinly sliced; 1½ cups coriander leaves, coarsely chopped (loosely packed); 2 coriander stems, finely chopped; To serve: bottarga (see note)

Porteno’s kingfish ceviche

A zingy ceviche recipe by Sydney restaurant Porteno.

Serves 10

Prep

25M

Cook

15M

Total

40M

Ingredients

1 kg Hiramasa kingfish fillet, halved lengthways

50 gm fine salt

2 corn cobs

For deep-frying: vegetable oil

1 medium sweet potato, shaved into strips with a peeler

Juice of 8 limes

100 ml extra-virgin olive oil

1 small telegraph cucumber, halved lengthways, coarsely chopped

1 small Spanish onion, thinly sliced

4 small red chillies, thinly sliced

1½ cups coriander leaves, coarsely chopped (loosely packed)

2 coriander stems, finely chopped

To serve: bottarga (see note)

Method

1.Place kingfish on a non-reactive tray, scatter all over with salt, cover and refrigerate to cure for 2 hours.

2.Meanwhile, preheat a char-grill pan over high heat, then char-grill corn, turning occasionally until blackened and tender (6-8 minutes). When cool enough to handle, slice kernels from cob and set aside.

3.Meanwhile, heat oil in a deep-sided saucepan or deep-fryer to 180C. Add shaved sweet potato in batches and deep-fry until golden and crisp (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper, season with sea salt and set aside.

4.Brush salt from kingfish, then thinly slice. Combine in a bowl with lime juice, olive oil, cucumber, onion, chilli, coriander leaves and stalks and corn, stir to combine and stand for 10 minutes. Arrange on a serving platter, grate over a generous amount of bottarga, scatter with sweet potato chips and serve.