Peruvian Kingfish (Yellowtail Amberjack) Ceviche: Recipe

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peruvian kingfish yellowtail amberjack ceviche recipe

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RECIPES | This Peruvian Kingfish (Yellowtail Amberjack) ceviche is inspired by my trip to Peru two years ago this week. It’s a fresh, healhty, zesty recipe. that’s full of wonderful sweet, savoury, salty, and sour flavours. Kingfish (also known as Yellowtail Amberjack) are popular for their firm, white, slightly oily flesh and medium strong taste. It’s a great fish to use for sashimi and ceviche.

I got my sashimi grade kingfish from Ocean Made Seafood, who supply some of Melbourne’s top restaurants and have a retail shop at their Collingwood factory.

In a nod to the biodiversity of Peru (and Colombia which we also visited during this trip), and the interesting fruits and vegetables that we ate there, I also pickled a golden beetroot that I got from Bar Saracen as part of a Days Walk farm produce box. If you don’t eat seafood, or are looking for a vegan option to ceviche, the texture and flavour of pickled beetroot works as a great fish substitute.


Preparation Time: 10 minutes / Cooking Time: 30 minutes / Serves: 2


Ingredients

The Pickled Beetroot
  • 45ml red rice vinegar
  • 20g brown sugar
  • 2g table salt
  • 1 golden beetroot, thinly sliced with a mandolin

 

The Dressing
  • 1 small grapefruit, juiced
  • 1 lime, juiced
  • 1tspn (10ml) extra virgin olive oil
  • 1g vanilla bean paste
  • 1 birds eye chilli, deseeded and thinly sliced
  • ½ orange, juiced

 

The Ceviche
  • 200g sashimi grade kingfish (yellowtail amberjack), thinly sliced
  • 4 tomatillos, thinly sliced
  • ¼ red onion, thinly sliced
  • ½ orange, cut into four segments

 

Method

The Pickled Beetroot
  1. Add the beetroot into a saucepan with the brown sugar, salt, red rice vinegar, and boiling water (just enough to cover the beetroot).
  2. Simmer for 10 minutes then drain the beetroot.
  3. Allow to cool to room temperature.
The Dressing
  1. Mix all the ingredients together.
The Ceviche
  1. Place the sliced of kingfish alternating with the beetroot on a deep tray.
  2. Top with the tomatillos. onions, and orange segments.
  3. Pour the dressing on the top and leave in the fridge for 20 minutes.
  4. Serve.

 

Notes

If you can’t get your hands on Kingfish, a suitable and sustainable alternative is Mahi Mahi (also known as Dolphinfish and Dorado).

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Lauren
Lauren
Lauren has travelled extensively, allowing her to experience different cultures around the world. This has fed her desire to travel and try as many cuisines as possible. Lauren's appreciation for food is grounded in the philosophy that food has a unique way of telling a story about family, friends or struggles. She believes food is a way of preserving culture and the stories of the people behind them. This has inspired her to create recipes and design events that ensure food from different cultures is accessible at home.

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