Photography: Con Poulos / Styling: Steve Pearce
Ceviche, also known as cebiche, sebiche or seviche, is a Latin American dish in which you ‘cook’ or ‘cure’ fresh fish with citrus juice such as limes and lemons. In this version of ceviche, you pickle pineapple with preserved lemon, vinegar, and a dash of sugar and salt and the pickling liquid is the magic ingredient that ‘cooks’ the kingfish. However, it is not real cooking so you need to make sure you get super-fresh sashimi-grade fish that can be eaten raw. The pineapple and fish are combined with tomatoes and jalapeño chilli then it is served up with corn chips.
For more ceviche recipes, check out our tuna and watermelon ceviche tartlets – they’re super-cute, delicious little morsels – or try salmon ceviche with guacamole. Pair with frozen margaritas, and you have yourself a party!
Ingredients
Method
For the pickled pineapple, place preserved lemon rind, vinegar, sugar and salt in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar and salt. Take off heat and pour into a heat-proof bowl. Add pineapple and toss gently to coat. Set aside and refrigerate for 30 minutes, to pickle.
Arrange kingfish, tomato, chilli and pickled pineapple on small serving plates. Drizzle with pickling liquid and oil. Season with salt and pepper. Set aside for 5 minutes, to cure slightly.
Garnish with peppercorns and lemon balm, and serve with lime wedges and corn chips.
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