We were thrilled to have renowned chef Scott Bridger at our event, where he shared his culinary expertise and wowed us with his signature Kingfish Ceviche recipe, a fresh and vibrant dish perfect for summer entertaining. Recreate this delicious dish at home!
Serves 6-8
500gm kingfish fillet
1 ripe nectarine
2 firm avocados
1 bunch coriander
2 limes
1 shallot
3 jalapeno chilli
Extra virgin olive oil
6 corn tortillas
1 tsp. Flake Sea salt
½ tsp. cracked pepper
Method
Slice kingfish into thin slices.
Slice nectarine, avocado, jalapeno into thin slices around the same thickness.
Slice shallots into small rings.
Pick leaves off coriander bunch.
Mix the lime juice, EVOO, salt and pepper into a small container.
Turn oven on to 160c.
Place tortillas on a tray and dry out in oven for 10-15 minutes, or until crispy.
Arrange the thing slices of kingfish on a plate or platter. In between each slice,
arrange a mixture of nectarine, avocado, shallots and jalapeno.
Pour over the lime dressing and leave to sit in the fridge for 5 minutes.
Garnish with coriander and rustic torn crunchy tortillas.
Enjoy!
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