PREPARATION TIME: 20 MINUTES

SERVES: 4

KINGFISH CEVICHE

The inspiration for this dish comes from time I spent in Central America, in particular when I was sailing in the Caribbean down the coast of Belize to Honduras. Anything we caught would generally end up being cooked that night for dinner and one of the favourite ways for the locals to ‘cook’ their food was in citrus — either lemon or lime juice. The acid works to slightly cure the fish, changing the texture and making it all the more enjoyable. Here is my version of a Caribbean ceviche.

400 g (14 oz) sashimi-grade kingfish fillet (see note)

juice of 1 lemon

juice of 1 lime

½ long red chilli, seeds removed, finely chopped

½ teaspoon caster (superfine) sugar

GARNISH

2 baby red radishes, thinly sliced using a mandolin

olive oil, for drizzling

coriander (cilantro) cress and purple basil cress, for sprinkling (see note)

30 g (1 oz/½ cup) shaved fresh coconut (see note)

1½ tablespoons flying fish roe (see note)

Using a very sharp knife, thinly slice the kingfish on a slight angle, sashimi style.

Place the lemon and lime juices, chilli and sugar in a large stainless steel bowl and stir until the sugar has dissolved. The mixture should be fairly sour with a slight sweetness from the sugar and a little heat from the chilli — taste it to ensure the balance is spot on.

Set the kingfish and the ceviche liquid aside separately in the fridge. They only need to be combined for a short period of time just before serving.

To serve, mix the kingfish into the ceviche liquid and allow the fish to slightly cure for no longer than 5 minutes. Drain the fish, reserving the liquid, then place the fish on a serving plate. Scatter with the radish, then drizzle with a small amount of the reserved liquid and a little olive oil. Scatter with the cresses, shaved coconut and the flying fish roe.

NOTES

∎   If kingfish isn’t available, you can substitute snapper in this recipe.

∎   The coriander and purple basil cress can be found at good greengrocers.

∎   To shave a fresh coconut, I use a Japanese mandolin or sharp knife. Alternatively, you could use dried coconut flakes.

∎   Flying fish roe is available from fishmongers and fish markets.